Brown Rice Veggie Stuffed Acorn Squash Food

STUFFED SQUASH

Steps:

• Preheat the oven to 400 degrees F.
• Cut 1-inch off the top of each acorn squash and scoop out the seeds. If necessary in order for the squash to sit upright, cut off a small portion of the bottom. Put 1 of the 4 pieces of butter in the cavity of each squash. Set squash on a sheet pan lined with parchment paper. Set aside.
• In a large saute pan over medium heat, brown the ground pork until no longer pink. Remove the meat from the pan, add the olive oil and saute the onion, celery, and carrot until they begin to soften, approximately 7 to 10 minutes. Deglaze the pan with the white wine.
• Return the pork to the pan along with the cooked rice, spinach, pine nuts, oregano and salt and pepper, to taste. Stirring constantly, heat mixture thoroughly, approximately 2 to 3 minutes. Remove from the heat. Divide the mixture evenly among the squash, top each squash with its lid and bake for 1 hour or until the squash is tender. Serve immediately.

BROWN RICE STUFFED BUTTERNUT SQUASH

Steps:

• Heat oven to 375°F. Cut each squash lengthwise in half; remove seeds and fibers. Drizzle cut sides with 3 teaspoons olive oil; sprinkle with salt and pepper. On cookie sheet, place squash, cut-sides down. Bake 35 to 40 minutes until squash is tender at thickest portion when pierced with fork. When cool enough to handle, cut off long ends of squash to within 1/2 inch edge of cavities (peel and refrigerate ends for another purpose).
• Meanwhile, in 1-quart saucepan, heat remaining 1 teaspoon oil over medium heat. Add rice to oil, stirring well to coat. Stir in chicken broth, thyme and bay leaf. Heat to boiling; reduce heat. Cover and simmer 30 to 35 minutes until all liquid is absorbed and rice is tender. Remove from heat; discard thyme sprig and bay leaf.
• In 10-inch nonstick skillet, cook sausage and onion over medium-high heat 8 to 10 minutes, stirring frequently, until sausage is thoroughly cooked. Add mushrooms. Cook 4 minutes or until mushrooms are tender. Stir in cooked rice, spinach and sage; cook about 3 minutes or until spinach is wilted and mixture is hot. Divide sausage-rice mixture between squash halves, pressing down on filling so it forms a slight mound over cavity.

VEGETARIAN STUFFED ACORN SQUASH

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Place acorn squash halves cut-side down in a baking dish. Add a few tablespoons water and cover with aluminum foil.
• Bake in the preheated oven until squash is soft and can easily be pierced by a fork, about 30 minutes.
• Meanwhile toast cashews in a skillet over medium heat until fragrant, stirring often, 3 to 5 minutes. Remove from skillet and set aside until cool enough to handle. Chop cashews.
• Heat olive oil in a skillet over medium-low heat and cook onion until soft, about 10 minutes. Pour in balsamic vinegar and mix well. Add apple and cook for an additional 2 minutes. Remove from heat and cool slightly.
• Combine onion-apple mixture, rice, cranberries, and cashews in a bowl. Season filling with thyme, salt, and pepper and mix well.
• Remove squash from the oven and leave oven on. Distribute filling among the 4 squash halves. Sprinkle with panko and butter. Return to oven and bake until filling is hot and bread crumbs are slightly browned, 20 to 30 minutes.

WILD RICE STUFFED ACORN SQUASH

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Lightly grease 2 baking pans, and place the cleaned-out squash, cut sides down, into the pans. Bake in the preheated oven until barely soft to the touch, about 25 minutes.
• Make the stuffing mix as instructed on the package, and set aside.
• Melt the butter over medium heat in a saucepan, and cook and stir the onion and garlic until the onion is translucent, about 10 minutes. Stir in the mushrooms, and cook and stir until they give up their juice, about 5 more minutes. Add the rice mix and sage, and cook and stir the rice and vegetables until the vegetables begin to brown, about 5 minutes. Pour in the vegetable stock, stir to combine, cover, and reduce heat. Simmer the rice mixture until tender, 30 to 40 minutes.
• Lightly mix the cooked rice mixture with the stuffing in a bowl, and pile the mixture into the centers of the squash without packing it. Return the stuffed squash to the oven and bake until the squash are tender and the stuffing is hot, about 15 more minutes.

RICE-STUFFED ACORN SQUASH

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.

ACORN SQUASH STUFFED WITH MUSHROOMS AND RICE

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.

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.

BROWN RICE & VEGGIE-STUFFED ACORN SQUASH

Steps:

• Preheat oven to 350°F
• Cut each squash in half crosswise.
• Scoop out and discard seeds and strings. I.
• f necessary, trim bottom for squash to set level, and place on a rimmed baking sheet with cut side up.
• Sprinkle with 1/4 tsp salt and 1/2 teas. nutmeg.
• Cover with foil and bake squash just until moist and tender about 45- 50 minutes.
• Meanwhile, in a large skillet sprayed with nonstick cooking spray over medium-high heat, add olive oil.
• When heated, add onion and garlic, if using, and celery.
• Cook 2 minutes and add carrots.
• Cover and cook 3 minutes.
• Add cranberries, sage, thyme, chopped pecans, and 1/2 teas. salt.
• Add cooked brown rice and mix well.
• Remove from heat and fill center of each acorn squash half.
• Return foil over top and return to oven for 15 minutes.
• Remove and top each filled squash half with Mozzarella.
• Return uncovered to oven and bake 5 more minutes.
• Top with chopped fresh parsley, to serve.

STUFFED ACORN SQUASH

Steps:

• Preheat the oven to 400 degrees F.
• Cut each squash in half from the stem to the bottom tip and remove the seeds with a spoon.
• Sprinkle each half with salt and pepper and place cut side down on a baking tray. Bake in the oven for 30-40 minutes until you can easily pierce with a fork.
• When the squash has about 15 minutes left, add the celery, garlic and onion to a skillet with a few tablespoons of water. Cook over medium heat for 6-7 minutes until softened.
• Add the apple and herbs, mix and cook for 4-5 more minutes. If the pan starts to get dry, add a few more splashes of water.
• Add the cooked brown rice, cranberries and pecans and cook for 4-5 more minutes until heated through. Season with salt and pepper, if needed.
• Once the squash is cooked, remove from the oven and fill each half with the stuffing.
• Serve right away topped with chopped fresh parsley. Store leftovers in the fridge in a sealed container for up to 2 days.

VEGAN APPLE WILD RICE STUFFED ACORN SQUASH

Steps:

• Preheat the oven to 400F. Then, wash the acorn squash, slice each in half from stem to end, and remove the seeds & stringy flesh inside. Add the squash halves to a baking tray covered with parchment paper and season by rubbing with olive oil, salt, & pepper. Then, flip upside down so the fleshy inside is facing down and add to the oven to bake for 40-45 minutes until cooked through. Once cooked, flip over and set aside to be filled.
• Once the squash is in the oven, add the wild rice and vegetable broth to a small saucepan and stir together. Cover, turn on the heat, and bring to a boil. Once boiling, reduce the heat to a simmer and cook for 40-45 minutes until cooked through. Cooked wild rice will be chewy, but should be tender.
• While the squash and wild rice are cooking, make the filling. Cut the shallots, garlic, mushrooms, apples, and kale before starting. Then, add 2 Tbsp olive oil to a large pan and heat over medium heat.
• Once the oil is hot, add in the shallots & garlic and sauté for 3 minutes until beginning to brown and caramelize. Then, add in the chopped mushrooms, stir, and cook together for another 5 minutes until the mushrooms are beginning to brown and crisp.
• Next, add the chopped kale, chopped apples, salt, and pepper. Stir and sauté with the other ingredients over low heat for another 2-3 minutes until the kale has wilted and the apples are slightly cooked.
• Then, turn off the heat and add in the pepitas, dried cranberries, cooked wild rice, fresh thyme, and fresh sage. Mix together and season with additional salt & pepper to your liking.
• Fill each cooked acorn squash half with the wild rice stuffing. Then, garnish with additional fresh sage & thyme and serve warm. Enjoy!

STUFFED ACORN SQUASH

Steps:

• Roast: Preheat oven to 400°F (204°C). Cut squash in half vertically (from north to south), and scoop out the seeds. Brush the insides with oil and sprinkle with salt and pepper. Set halves cut side up on a baking sheet, then bake for 45 to 60 minutes, until fork tender.
• Veggies: Heat oil in a large pot over medium heat. Add carrot, celery, onion, and garlic. Cook until fragrant and veggies are brightly colored, about 5 minutes.
• Rice: Add rice and broth, cover, and let simmer until rice is cooked and broth is absorbed, about 15 minutes, or until tender (will depend on your rice). Stir in feta, cranberries, apple, rosemary, sage, salt, and pepper. Cover and set aside.
• Assemble: When squash is fork-tender, scoop flesh from the inside, being careful to not puncture the skin and leaving a thin layer on the outside (hold it with some paper towels if it's too hot to handle). Stir the scooped out flesh in with the rice mixture, then stuff the mixture into each half of the acorn squash.
• Bake: Return stuffed squash to the oven and bake for another 15 minutes, until slightly crispy and warmed through.

VEGAN STUFFED ACORN SQUASH (WITH WILD RICE FILLING)

Steps:

• Preheat your oven to 400 °F.
• Cut the acorn squash in half and scoop out all its seeds, then wash the squash pieces.
• Use a fork to poke holes in the squash's orange flesh. Poke all around the squash (edges and center).
• Place the squash halves on a baking tray lined with a silicone baking mat or parchment paper for easy clean up.
• Brush the orange flesh of your squash with oil.
• Sprinkle with salt and black pepper.
• Bake for 40-50 minutes or until the squash is tender throughout.
• While the squash roasts, prepare your wild rice filling.
• Wash and chop all the wild rice stuffing vegetables (onions, celery, carrots). Chop the parsley and walnuts.
• Warm some olive oil in a large pan.
• Add the onion, celery and carrots and sauté for 3-4 minutes, until they start to soften.
• Next, add the lentils, Herbamare, garlic powder, ground sage, dry thyme, ground nutmeg and celery seed.
• Stir until everything is well combined.
• Add the wild rice and vegetable broth to your pan. Place a lid on the pan and cook until your rice absorbs all the liquid (about 15 minutes for my wild rice blend; cook your rice to package directions).
• When your rice is fully cooked, add the cranberries, walnuts and parsley. Stir to combine, then remove your pan from heat.
• Taste this mixture and add extra salt or black pepper to taste.
• Scoop your wild rice filling evenly amongst the pieces of squash.
• Top with extra chopped parsley if desired.

ACORN SQUASH STUFFED WITH MUSHROOMS AND RICE

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.

VEGAN STUFFED ACORN SQUASH WITH WILD RICE, APPLES AND CARAMELIZED ONIONS

Steps:

• Preheat oven to 415 F. Place the acorn squash cut side down onto a baking tray or dish and cover with foil. Bake for about 40-45 minutes until tender. Remove and allow to cool just enough to touch.
• Meanwhile, add the rice and stock to a saucepot and bring to a boil. Reduce heat to low and cook for about 35 minutes or until all of the liquid is absorbed. Transfer to a large bowl.
• Meanwhile, in a large skillet, add two tablespoons of olive oil over medium low heat. Add the onion and cook low and slow for about 50-60 minutes or until caramelized and golden. Season with salt and pepper, to taste. Transfer to a large bowl with the rice.
• Return the pan to the heat and add in the additional tablespoon of oil. Add the sage, garlic and mushrooms and cook for 5 minutes, then add in the apples and saute for 1 minute. Then add in the kale and cook until wilted. Season with salt and pepper. Then add in the white beans and mix to combine. Add to the large bowl.
• Mix in the cranberries, pecans, pomegranate arils and two teaspoons of pomegranate molasses. Season with salt and pepper, to taste Mix everything together, then divide between the four acorn squash. Drizzle with the remaining two teaspoons of molasses and bake for 15 minutes until golden brown.
• Garnish with additional pecans and pomegranate arils, if desired and enjoy.

STUFFED ACORN SQUASH

Steps:

• Pre-heat oven to 450°F.
• Cook the rice: Add rice and 2 cups water to a saucepan and bring to a boil. Once boiling, cover and reduce to a simmer. Simmer until tender and all the liquid is absorbed, about 15 to 20 minutes. Remove the heat and allow to steam with the cover on for 5 minutes. Stir in the dried sage and 1/4 teaspoon kosher salt.
• Roast the squash: Meanwhile, chop each of the acorn squash in half and then into quarters. (You can also leave it in halves if you prefer that look.) Using a spoon, scrape out the seeds. Line a baking sheet with parchment paper, place the squash on the sheet and drizzle with olive oil on the cut sides, then sprinkle with kosher salt and pepper. Turn cut side down on the sheet and roast until tender, about 40 minutes.
• Meanwhile, prep the veggies for the stuffing: Dice the onion and celery. Mince the garlic.
• Toast the pecans: In a dry skillet over low heat, toast the pecans for about 3 minutes, stirring occasionally, until fragrant.
• Make the stuffing: Heat the olive oil in a skillet over medium heat. Saute the onion and celery 5 to 7 minutes until tender and translucent. Add the garlic, thyme, and oregano, and saute for an additional 2 minutes until fragrant. When the rice is cooked, stir it into the skillet. Stir in 1/4 teaspoon kosher salt, the fresh ground black pepper, butter, and pecans.
• Serve: Spoon the stuffing over the squash quarters and serve immediately.

WILD RICE STUFFED ACORN SQUASH

Steps:

• Preheat the oven to 400F. Cut the squash in half horizontally. Remove seeds. Drizzle olive oil and season well. Place them on a baking pan skin side down. Cook for 40-45 minutes.
• Prepare the stuffing. In a pan over medium heat, sauté the onion and celery with olive oil for 7-8 minutes. Add garlic, fine herbs and nutmeg. Mix well for a minute. Add cooked wild rice, lentils, cranberries, tamari and balsamic vinegar. Cook for 2 minutes. Stir well.
• Make sure your squash are cooked through. Turn the squash skin side up. Crumble the goat cheese. Add half of the crumbled goat cheese at the bottom of the squash. Add the wild rice stuffing mixture on top. Garnish with the remaining goat cheese.
• Place back in the oven and broil for a few minutes.
• Garnish with parsley.

STUFFED ACORN SQUASH WITH WILD RICE AND ITALIAN SAUSAGE

Steps:

• Cook wild rice according to package instructions
• Preheat the oven to 425 F
• Cut and seed acorn squash, brush 1/2 tsp EVOO over cut sides. Salt. Place cut size down on parchment baking sheet
• Bake at 425 for 20 minutes until almost fully tender
• Heat remaining 1/2 tsp oil in large skillet and brown the crumbled sausage. Add onions and celery and cook 5 minutes
• Add mushrooms, cook 4 minutes
• Add garlic and thyme, cook 1 minute
• Add torn Swiss chard leaves and stir in until wilted
• Remove from heat and stir in cooked rice, remaining salt to taste, chopped parsley, lemon juice, and pepper
• Spoon 1/3-1/2 C of mixture into squash cavity. Bake at 425 for 10-15 minutes until they are lightly browned
• Top with shredded cheese right out of the oven, if you desire