Brown Rice Veggie Stuffed Acorn Squash Receita

This fall-inspired recipe elevates simple acorn squash into a hearty and delicious main course or Thanksgiving side dish. Customize it with your favorite veggies! Tender acorn squash halves are filled with a savory mix of brown rice, cranberries, pecans, and herbs, then topped with melty mozzarella. A perfect blend of sweet and savory flavors!

Preparo 20 min

Cozimento 75 min

Calorias 360.5 kcal

Proteína 12g

Avaliação Seja o primeiro

Receita Ações

Compartilhe esta receita:

Receita Autor

A equipe de cozinha da Forktionary

Adaptada de Food.com e testada e padronizada pela Forktionary.

Ingredientes para Brown Rice Veggie Stuffed Acorn Squash

2 medium acorn squash
Salt to taste (about 1/2 teaspoon total)
1/2 teaspoon nutmeg
1 tablespoon olive oil
1/2 cup chopped onion
Garlic Cloves
1/2 cup chopped celery
Carrot
Dried Cranberries
1 teaspoon fresh sage
1/2 teaspoon fresh thyme
1/2 cup chopped pecans
Long Grain Brown Rice
Lowfat Mozzarella Cheese
Fresh Parsley

Cook Smarter with Sous, Your Kitchen Companion

Missing an ingredient for this Brown Rice Veggie Stuffed Acorn Squash? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.

Como fazer Brown Rice Veggie Stuffed Acorn Squash

Preheat oven to 350°F (175°C).
Cut each acorn squash in half crosswise. Scoop out and discard seeds and strings.
If necessary, trim the bottom of each squash half to create a flat base for even cooking. Place cut-side up on a rimmed baking sheet.
Sprinkle each squash half with 1/4 teaspoon salt and 1/2 teaspoon nutmeg.
Cover with foil and bake for 45-50 minutes, or until the squash is tender and easily pierced with a fork.
While the squash is baking, prepare the filling. In a large skillet sprayed with nonstick cooking spray, heat 1 tablespoon of olive oil over medium-high heat.
Add 1/2 cup chopped onion and 2 cloves minced garlic (if using) and 1/2 cup chopped celery. Cook for 2 minutes.
Add 1 cup chopped carrots. Cover and cook for 3 minutes.
Stir in 1/2 cup dried cranberries, 1 teaspoon fresh sage, 1/2 teaspoon fresh thyme, 1/2 cup chopped pecans, and 1/2 teaspoon salt.
Add 2 cups cooked brown rice and mix well to combine.
Remove the skillet from the heat.
Fill the center of each baked acorn squash half with the rice mixture.
Return the squash to the oven, covered with foil, for 15 minutes.
Remove the foil, top each squash half with 1/2 cup shredded mozzarella cheese.
Bake uncovered for 5 more minutes, or until the cheese is melted and bubbly.
Garnish with chopped fresh parsley before serving.

Nutrition Information (Approximate per serving)

Sodium

19 g

Sugar

11g

Fat

Carbs

18g

Recipe Categories (Choose a category and find related recipes!)

Main Courses Main Dish / Dinner Sweets & Sides Side Dishes The Americas American Healthy Vegetarian Gluten Free Fall Recipes Holiday Recipes Baking

Recipe Tags (Choose a tag and find related recipes!)

Time To Make Preparation 4 Hours Or Less

Perguntas frequentes

Quanto tempo leva para fazer Brown Rice Veggie Stuffed Acorn Squash?

Brown Rice Veggie Stuffed Acorn Squash leva cerca de 95 minutos do início ao fim — aproximadamente 20 minutos de preparo e 75 minutos de cozimento.

Quantas calorias tem Brown Rice Veggie Stuffed Acorn Squash?

Brown Rice Veggie Stuffed Acorn Squash tem aproximadamente 360.5 calorias por porção, com cerca de 12 g de proteína, 18 g de carboidratos e 22 g de gordura.

De quais ingredientes preciso para Brown Rice Veggie Stuffed Acorn Squash?

Os principais ingredientes de Brown Rice Veggie Stuffed Acorn Squash são Acorn Squash, Salt, Nutmeg, Olive Oil, Onion, Garlic Cloves. Veja a lista completa com as medidas acima.