Rice-Stuffed Acorn Squash

Total Time Prep: 45 min. Bake: 20 min.
Yield 4 servings
Test Kitchen Approved
We often make this side dish in the fall, after harvesting fresh squash from our garden. A hint of Asian flavor offers a different, unexpected accent. I especially enjoy the pleasant flavor combination of mozzarella and ginger. —Lydia Garcia, Gouldsboro, Maine

Ingredients

  • 2 small acorn squash
  • 3/4 cup uncooked long grain rice
  • 1-1/2 cups water
  • 2 tablespoons soy sauce
  • 1 medium onion, chopped
  • 1/4 cup butter, cubed
  • 2 medium tart apples, peeled and chopped
  • 1 cup shredded part-skim mozzarella cheese
  • 1/2 cup chopped walnuts
  • 1/2 cup half-and-half cream
  • 1/4 cup balsamic vinegar
  • 3 tablespoons honey
  • 3 teaspoons minced fresh gingerroot
  • 1 teaspoon curry powder

Directions

  1. Cut squash in half; remove seeds. Place cut side down in a greased 13x9-in. baking dish. Cover and bake at 350° for 40-45 minutes or until tender.
  2. Meanwhile, in a large saucepan, bring the rice, water and soy sauce to a boil. Reduce heat; cover and simmer for 15-18 minutes or until liquid is absorbed and rice is tender.
  3. In a large skillet, saute onion in butter until almost tender. Add apples; saute for 3 minutes. Remove from the heat; stir in the rice, cheese, walnuts, cream, vinegar, honey, ginger and curry.
  4. Turn squash over; stuff with rice mixture. Bake, uncovered, for 20-25 minutes or until heated through.

Nutrition Facts

1 stuffed squash half: 687 calories, 31g fat (14g saturated fat), 64mg cholesterol, 767mg sodium, 93g carbohydrate (33g sugars, 8g fiber), 17g protein.

We often make this side dish in the fall, after harvesting fresh squash from our garden. A hint of Asian flavor offers a different, unexpected accent. I especially enjoy the pleasant flavor combination of mozzarella and ginger. —Lydia Garcia, Gouldsboro, Maine
Recipe Creator

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