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Rice And Vegetable Stuffed Squash

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Ingredients
  Acorn/Golden acorn squash 3 Pound (2 Large Size, 1 1/2 Pounds Each)
  Quick cooking rice 1 Cup (16 tbs), uncooked
  Broccoli florets 2 Cup (32 tbs), chopped
  Black pepper 1⁄2 Teaspoon
  Salt 1⁄2 Teaspoon
  Chopped almonds 1⁄4 Cup (4 tbs), toasted
  Shredded sharp cheddar cheese/Smoked gouda cheese 3⁄4 Cup (12 tbs)
Directions

1. Cut 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 microwavabie 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. Preheat oven to 375°F.
2. Meanwhile, cook rice according to package directions adding broccoli, pepper and salt during last 5 minutes of cooking. Stir in almonds.
3. Mound rice mixture into squash, overflowing into dish if necessary; sprinkle with cheese. Bake 20 to 25 minutes or until squash is tender and cheese is melted.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Greek
Course: 
Main Dish
Method: 
Baked
Restriction: 
Vegetarian
Ingredient: 
Squash
Interest: 
Healthy
Preparation Time: 
30 Minutes
Cook Time: 
25 Minutes
Ready In: 
55 Minutes
Servings: 
4

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