Acorn squash makes a colorful and delicious vegan meal. And, when the rice is prepared ahead of time, this recipe can be prepared in a matter of minutes. This dish is filling, and incorporates several of the season’s favorite ingredients.
Rice Stuffed Acorn Squash List of ingredients:
2 medium acorn squash – washed, halved, and seeded
1 small red onion – chopped
1 8-oz package fresh mushrooms – sliced
1 cup apple – diced
½ cup dried cranberries
½ cup chopped nuts (can use pistachios, walnuts, pecans, or hazelnuts)
1 cup cooked rice (wild, black, or brown rice)
To prepare squash, I usually cook each half separately in the microwave as follows: place each half in a small microwavable cooking dish with the cut side down. Add a little water so that the squash will steam while cooking. Place dish in the microwave and cook for about 1 to 2 minutes.
To prepare filling, place onions and mushrooms in large skillet and saute on low for 3 to 4 minutes. Stir occasionally to keep from sticking. Add diced apple, dried cranberries and nuts. Cook for another 2 to 3 minutes, then add cooked rice and mix until combined.
Fill each squash half with rice mixture and place in an 8X8 cooking dish. Cover with foil and cook at 400 degrees for about 20 to 30 minutes, or until heated through. Serve with a fresh salad or green vegetable. Serves 4.
I would like to hear your comments or how you tweek this recipe. [printfriendly]