ACORN SQUASH STUFFED WITH MUSHROOMS AND RICE
These work as well on the Thanksgiving table as they do on a meatless Monday.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains Rice Recipes
Time 1h
Number Of Ingredients 9
Steps:
- Preheat oven to 450 degrees. On a rimmed baking sheet, season cut sides of squash with salt and pepper, drizzle with 1 tablespoon oil, and turn cut sides down. Cover sheet tightly with foil and roast until tender, about 35 minutes.
- Meanwhile, in a medium straight-sided skillet, heat remaining 2 tablespoons oil over medium-high. Add mushrooms, onion, and thyme; season with salt and pepper. Saute until mushrooms are golden, 8 minutes. Add rice and broth and bring to a boil; cover and reduce heat to low. Cook until liquid is absorbed, 20 minutes.
- Remove squash from oven and heat broiler. Carefully scoop out 2 to 3 tablespoons flesh from each squash half and stir into rice; season with salt and pepper. Divide rice mixture among squash halves, sprinkle with Parmesan, and broil until melted, 2 minutes.
Nutrition Facts : Calories 432 g, Fat 14 g, Fiber 5 g, Protein 12 g, SaturatedFat 3 g
CHEESY RICE-STUFFED ACORN SQUASH
Steps:
- Position a rack in the upper third of the oven; preheat to 425 degrees F. Put the squash, cut-side up, in a large microwave-safe dish with 1 tablespoon water; dot with 1 tablespoon butter and season with salt and pepper. Cover with plastic wrap and pierce with a knife to vent. Microwave until tender, about 15 minutes.
- Meanwhile, heat the remaining 2 tablespoons butter in a large pot or Dutch oven over medium heat. Add the onion; cook, stirring, until softened, about 5 minutes. Add the garlic and cook 1 minute. Add the flour and cook, stirring, 3 minutes. Whisk in the milk until smooth, then bring to a simmer and cook until thickened, about 5 minutes. Add the cheese, stirring to melt. Add the nutmeg, 3/4 teaspoon salt and a few grinds of pepper. Stir in the rice and spinach.
- Transfer the squash to a rimmed baking sheet and fill with the rice mixture. Sprinkle with more cheese and bake until lightly browned, about 15 minutes. Top with parsley.
Nutrition Facts : Calories 526 calorie, Fat 25 grams, SaturatedFat 14 grams, Cholesterol 78 milligrams, Sodium 727 milligrams, Carbohydrate 60 grams, Fiber 7 grams, Protein 20 grams
ACORN SQUASH STUFFED WITH CHEESY MUSHROOM RICE
This vegetarian stuffed acorn squash dish is hearty and delicious!
Provided by Cat Marsha
Time 1h25m
Yield 2
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Brush cut sides of squash with 1 tablespoon olive oil and place, skin-side up, on a baking sheet.
- Bake in the preheated oven until tender and lightly browned, about 40 minutes.
- While squash bakes, heat 1 tablespoon olive oil in a skillet over medium heat; stir in mushrooms, onion, garlic, and thyme. Cook and stir until soft, about 5 minutes. Add rice; cook and stir until rice is coated, about 1 minute. Pour in chicken broth and bring to a boil. Reduce heat to low, cover, and simmer, stirring occasionally, until rice is tender and liquid has been absorbed, about 15 minutes. Remove from the heat and stir in Cheddar cheese.
- Remove squash from the oven, flip over, and season with salt and pepper. Fill squash with rice mixture, sprinkle with panko, and drizzle with remaining olive oil.
- Return to the oven and bake until heated through, about 10 minutes. Turn on the broiler and broil until panko is brown and crispy, 2 to 3 minutes.
Nutrition Facts : Calories 757.1 calories, Carbohydrate 80.2 g, Cholesterol 62.4 mg, Fat 40.7 g, Fiber 9.7 g, Protein 24.8 g, SaturatedFat 15.1 g, Sodium 967.8 mg, Sugar 9.5 g
ACORN SQUASH STUFFED WITH MUSHROOMS AND RICE
Acorn Squash Stuffed with Mushrooms and Rice
Provided by Veg Life Staff
Categories Main Course
Time 55m
Number Of Ingredients 8
Steps:
- Preheat oven to 450 degrees.
- Halve the squash, seed and trim the bottoms so they sit flat on the sheet pan.
- Lightly brush with olive oil and season with salt and pepper.
- Lie the squash FACE DOWN on the cookie sheet, covered with tin foil and bake for 35 minutes or until tender.
- Meanwhile, cook the rice according the package instructions.
- Saute the onion and mushrooms until tender. Add to the cooked rice.
- Remove the squash from the oven and raise the temperature to broil.
- Scoop out some of the flesh from the squash and add to the rice mixture. Add the 1/2 Cup of vegetable broth to this and place in the cavity of the squash. Top with parmesan. Broil for 2 minutes or until cheese is melted and just starting to brown.
ROASTED ACORN SQUASH WITH MUSHROOMS, PEPPERS AND GOAT CHEESE
Steps:
- For the acorn squash: Preheat the oven to 375 degrees F. Trim the tops and bottoms off the squash. Cut in half horizontally so the cut-ends will keep the pieces flat. Clean the inside of the squash. Separate the seeds from the membranes and rinse well. Dry the seeds with a paper towel and set aside.
- Place the squash cut-side up on a baking sheet, drizzle with the olive oil and sprinkle with 1 teaspoon of the salt and the pepper. Place the seeds on a separate baking sheet or foil. Roast the squash 30 minutes. Roast the seeds at the same time, checking and moving them around after 10 minutes and again after 20 minutes. Depending on the size of the seeds, they may be done after 20 minutes, or up to 30 minutes. Sprinkle the seeds with the remaining salt, and set aside with the squash.
- For the filling: Set a large saute pan over high heat and add the butter. When melted, add the cabbage, onions, peppers, sprinkle with salt and pepper and gently toss to combine. Allow the cabbage to wilt down, about 5 minutes. Add the mushrooms and cook, 3 to 4 minutes. Add the garlic and toss to combine. Saute 2 to 4 minutes longer, and adjust the seasoning with salt and pepper.
- For assembling: Preheat the broiler to low. Fill the roasted acorn squash halves with the filling. Sprinkle the crumbled goat cheese over the top, then top with the roasted squash seeds. Broil just until the cheese is warm. Garnish with a small amount of Italian parsley, if using, and serve.
RICE-STUFFED ACORN SQUASH
We often make this side dish in the fall, after harvesting fresh squash from our garden. A hint of Asian flavor offers a different, unexpected accent. I especially enjoy the pleasant flavor combination of mozzarella and ginger. -Lydia Garcia, Gouldsboro, Maine More Rice Side Dish Recipes »
Provided by Taste of Home
Categories Side Dishes
Time 1h5m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- Cut squash in half; remove seeds. Place cut side down in a greased 13x9-in. baking dish. Cover and bake at 350° for 40-45 minutes or until tender., Meanwhile, in a large saucepan, bring the rice, water and soy sauce to a boil. Reduce heat; cover and simmer for 15-18 minutes or until liquid is absorbed and rice is tender. , In a large skillet, saute onion in butter until almost tender. Add apples; saute for 3 minutes. Remove from the heat; stir in the rice, cheese, walnuts, cream, vinegar, honey, ginger and curry., Turn squash over; stuff with rice mixture. Bake, uncovered, for 20-25 minutes or until heated through.
Nutrition Facts : Calories 687 calories, Fat 31g fat (14g saturated fat), Cholesterol 64mg cholesterol, Sodium 767mg sodium, Carbohydrate 93g carbohydrate (33g sugars, Fiber 8g fiber), Protein 17g protein.
RICE-STUFFED ACORN SQUASH
Turn up the flavor of tender, sweet acorn squash with our Rice-Stuffed Acorn Squash recipe. Filled with cheesy rice and topped with pecans, Rice-Stuffed Acorn Squash is a taste sensation. Try out this recipe tonight and watch your family get super excited.
Provided by My Food and Family
Categories Recipes
Time 45m
Yield 6 servings
Number Of Ingredients 5
Steps:
- Heat oven to 375°F.
- Place squash, cut-sides up, in microwaveable dish; cover with waxed paper. Microwave on HIGH 12 to 14 min. or until squash is tender. Let stand, covered, 5 min.
- Scoop squash from shells into large bowl, leaving 1/4-inch-thick shells. Add margarine; mash squash. Add rice, nuts and half the cheese; mix well. Spoon evenly into squash shells. Place on baking sheet; top with remaining cheese.
- Bake 12 to 15 min. or until heated through and cheese is melted.
Nutrition Facts : Calories 290, Fat 17 g, SaturatedFat 4.5 g, TransFat 0.5 g, Cholesterol 15 mg, Sodium 160 mg, Carbohydrate 0 g, Fiber 8 g, Sugar 0 g, Protein 8 g
ACORN SQUASH STUFFED WITH MUSHROOMS AND RICE
I adapted this recipe from the Martha Stewart website. It's a great fall vegetarian meal, as it's very filling, and the rice would be great as a side dish, on it's own! **NOTE: The quantity of the filling I have listed is for 4 squash halves in the original recipe, but I use the extra filling as a side dish for a dinner the next night.
Provided by Greeny4444
Categories Vegetable
Time 50m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 450 degrees. Line a rimmed baking sheet with foil and season cut sides of squash with salt and pepper. Drizzle with 1 tablespoon oil, and turn cut sides down. Roast until tender, about 35 minutes.
- Meanwhile, in a medium straight-sided skillet, heat remaining 2 tablespoons oil over medium-high. Add mushrooms, onion, and thyme; season with salt and pepper. Saute until mushrooms are golden, 8 minutes. Add rice and broth and bring to a boil; cover and reduce heat to low. Cook until liquid is absorbed, 20 minutes.
- Remove squash from oven and heat broiler. Carefully scoop out 2 to 3 tablespoons flesh from each squash half and stir into rice; season with salt and pepper. Divide rice mixture among squash halves, sprinkle with Parmesan, and broil until melted, 2 minutes.
Nutrition Facts : Calories 798, Fat 30.1, SaturatedFat 7.8, Cholesterol 22, Sodium 1148.5, Carbohydrate 107.5, Fiber 6.7, Sugar 5.6, Protein 27
STUFFED ACORN SQUASH W/ WILD RICE & MUSHROOMS *VEGETARIAN*
I have a cousin that is a vegetarian and holiday dinners can be somewhat disappointing for her. She always takes it in good stride, but I've been eyeballing this recipe to add to our Thanksgiving table. It's vegetarian and delicious. I found it in the November Bon Appetit magazine. This recipe is served at the Lakeview Inn & Restaurant in Greensboro. The sauce and rice(step 1 and 2) can be made ahead and chilled for use the next day.
Provided by pewpew1982
Categories Low Protein
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Bring 2 cups broth, wine, and sugar to boil in large saucepan. Reduce heat to medium and simmer until reduced to 2 cups (about 25 minutes) ***Sauce can be made ahead and chilled***.
- Bring remaining 4 cups broth, rice, and 3 tablespoons butter to boil in a large saucepan. Reduce heat to medium-low. Partially cover; simmer until tender and some of rice is split (45 minutes or so) ***Rice can be covered and chilled a day ahead as well; do not combine with broth when chilling***.
- Preheat oven to 350°F.
- Trim 1/2 inch off rounded side of squash to create a flat base for the squash to sit on.
- Divide squash halves between two rimmed baking sheets with the seeded side down and roast until tender (approx 45 minutes).
- Place potatoes in a large heavy saucepan. Cover with cold water and sprinkle with salt.
- Bring potatoes to a boil and reduce heat to medium, simmering until tender (about 15 minutes).
- Drain potatoes and mash them.
- Heat 8 tablespoons butter, cream, and sage in a small saucepan until it just begins to simmer, stirring to melt utter.
- Add cream mixture and goat cheese to potatoes, mashing to blend.
- Season potatoes with salt/pepper to taste.
- Melt 2 tablespoons butter in heavy large skillet over medium-high heat. Add mushrooms and saute, stirring often, until soft. (about 8 minutes).
- Fold mushrooms into potatoes and arrange squash halves with the seeded side up on the same baking sheets.
- Divide potato mixture among squash halves (about 1 cup each).
- Preheat oven to 400°F.
- Place stuffed squash in oven and bake until heated through (about 15 minutes).
- Bring sauce (from step 1) to simmer. Whisk 2 tablespoons butter into sauce.
- Combine rice and reserved broth in heavy medium saucepan. Bring to boil.
- Melt remaining 3 tablespoons butter in large pot over medium heat. Add spinach and stir just until spinach wilts. (about 3 minutes).
- Drain excess liquid from spinach.
- Divide spinach among 6 plates, arranging in center of plate. Drain rice. Divide rice among plates, placing atop spinach. Place squash half atop rice on each plate, pressing to nestle. Ladle sauce around squash and serve.
Nutrition Facts : Calories 962.3, Fat 49.1, SaturatedFat 29.9, Cholesterol 129.9, Sodium 1218.3, Carbohydrate 95.8, Fiber 11.4, Sugar 11.8, Protein 20.6
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