Cheesy Rice-Stuffed Acorn Squash

I wouldn't change a thing about this recipe, it is delicious and one of our go-tos for the Fall and Winter months! The only thing that I do differently is roast the squash in the oven instead of using the microwave, so yummy!

Photo by Michele H.
Adapted from foodnetwork.com

PREP TIME

10

minutes

TOTAL TIME

40

minutes

SERVINGS

4

servings

PREP TIME

10

minutes

TOTAL TIME

40

minutes

SERVINGS

4

servings

Adapted from foodnetwork.com

Ingredients

  • 2

    small acorn squash, halved lengthwise and seeded

  • Kosher salt and freshly ground pepper

  • 3

    tablespoons unsalted butter

  • 1/2

    onion, finely chopped

  • 2

    cloves garlic, minced

  • 2

    tablespoons all-purpose flour

  • 2

    cups milk

  • 1

    cup cheddar cheese, shredded (about 4-ounces), plus more for topping

  • 1/4

    teaspoon ground nutmeg

  • 2

    cups cooked brown rice

  • 1

    (10-ounce) package frozen chopped spinach, thawed and squeezed dry

  • Fresh parsley, chopped, for topping

Directions

Position a rack in the upper third of the oven; preheat to 425°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.

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