stuffed acorn squash
(3 ratings)
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Just a great presentation, as it is served in the shell. If you cut a little slice off the bottom of the squash before baking it will sit flat. I enjoy squash anyway it is prepared, but this brought many smiles.
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(3 ratings)
yield
8 serving(s)
prep time
20 Min
cook time
1 Hr
method
Bake
Ingredients For stuffed acorn squash
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4 mdacorn squashes
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1 lbmushrooms, chopped
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2 conion, chopped
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2 clovegarlic
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1/2 cfresh parsley, minced
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1 tspdried basil
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4 Tbspchicken stock
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1 1/2 cwild brown rice blend, cooked
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pinchpaprika
How To Make stuffed acorn squash
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1Cut squashes in half lengthwise. Remove seeds and bake for 30-35 minutes at 350F. Meanwhile, saute mushrooms, onion, and garlic in a lightly oiled skillet until ingredients are lightly browned. Combine with herbs, chicken stock and cooked rice. Set aside.
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2Remove pulp from cooked squash and transfer to a large mixing bowl. Blend in the vegetable-rice mixture and spoon into each squash shell. Sprinkle with freshly ground pepper, paprika, and a little more parsley. Bake at 350F for 25-30 minutes, or until heated through.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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