Stuffed Acorn Squash
From iamcharmed 15 years ago
- 25 minutes to make
- Serves 6
I love this twist on acorn squash.
Ingredients
- 1 box wild rice shopping list
- 2 cups zucchini chopped shopping list
- 1 cup onion chopped shopping list
- 2 cups fresh tomatoes chopped and seeded shopping list
- garlic shopping list
- 2 cups romano cheese shopping list
- 3 acorn squash cut in halves shopping list
- EVOO shopping list
How to make it
- Cook the wild rice based on the instructions on the box.
- Place the acorn squash in a skillet with enough water to let them steam with a cover on it for 10 minutes or until tender.
- Take the zucchini, garlic, onion and tomatoes and saute in the EVOO for about 3-4 minutes.
- Once the rice is done add to the skillet of vegetable mixture and stir all together.
- Take the acorn squash out of the skillet and into a 13 x 9 pan
- Coat the bottom of pan with EVOO
- Scoop the rice/vegetable mixture into the acorn squash
- Place in a 350 degree oven for about 15 minutes
- Add the romano cheese and place back in oven for about 5 minutes.
People Who Like This Dish 1
- elgourmand Apia, WS
- californiacook CA
- cuzpat Sikeston, Mo
- iamcharmed Lake Mary, FL
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The Rating
Reviewed by 3 people-
Great flavor combo. Nice and easy but very tasty. RJ
elgourmand
in Apia loved it
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Copied & saved. Definitely a squash fan. Tx for sharing the recipe.
californiacook
in loved it
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Sound good!
cuzpat
in Sikeston loved it
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