Rice And Vegetable Stuffed Squash
From craftyazgirl 16 years ago
- 35 minutes to make
- Serves 4
This is a great vegetarian recipe or if you have to have meat you can add shredded chicken or leftover roast beef, either way is delicious
Ingredients
- 2 large acorn or golden acorn squash (about 1 1/2 lb each) shopping list
- 1 cup uncooked quick-cooking rice shopping list
- 2 cups broccoli florets, chopped shopping list
- 1/2 teaspoon black pepper shopping list
- 1/2 teaspoon salt shopping list
- 1/4 cup chopped almonds, toasted shopping list
- 3/4 cup shredded sharp cheddar or smoked gouda cheese shopping list
How to make it
- Cuts squash in half crosswise; scrape out and discard seeds. Trim off stems and a small portion of pointed ends to allow squash to stand when turned over.
- Place squash halves, cut sides down on a microwavable plate; microwave at HIGH 12 to 15 minutes, or until almost tender when pierced.
- Place squash halves in 13x9-inch baking pan, cut sides up. Cover; let stand 3 minutes or until ready to fill.
- Pereheat oven to 375.F
- Meanwhile, cook rice according to package directions adding brocoli, pepper and salt during last 5 minutes of cooking. Stir in almonds.
- Mound rice mixture into squash, overflowing into dish if necessary; sprinkle with cheese.
- Bake 20 to 25 minutes or until sqush is tender and cheese is melted.( you can leave the cheese off if you can't have it)
The Rating
Reviewed by 3 people-
Very good recipe. Quick and easy too. Its nice to have an acorn squash recipe that doesn't use butter and brown sugar.
pointsevenout
in Athens loved it
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