stuffed acorn squash
(3 RATINGS)
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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prep time
20 Min
cook time
1 Hr
method
Bake
yield
8 serving(s)
Ingredients
- 4 medium acorn squashes
- 1 pound mushrooms, chopped
- 2 cups onion, chopped
- 2 cloves garlic
- 1/2 cup fresh parsley, minced
- 1 teaspoon dried basil
- 4 tablespoons chicken stock
- 1 1/2 cups wild brown rice blend, cooked
- pinch paprika
How To Make stuffed acorn squash
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Step 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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Step 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! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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