Baked Stuffed Squash Recipe

Ingredients for Baked Stuffed Squash

• Acorn Squash
• 2 tablespoons butter
• Basmati Rice
• 1/2 cup chopped onion
• Chicken Broth
• Brown Sugar
• 1 cinnamon stick
• 1/2 cup raisins
• Clove
• Pinch of nutmeg
• Walnuts
• Fresh Parsley
• Feta Cheese

How to Make Baked Stuffed Squash

1. Preheat oven to 400°F (200°C).
2. Cut one medium butternut squash (about 2 lbs) in half lengthwise. Scoop out seeds and stringy pulp with a spoon.
3. Place squash halves cut-side down in a large roasting pan. Add 3/4 cup water to the pan.
4. Cover tightly with a lid or aluminum foil.
5. Bake for 35 minutes, or until squash is easily pierced with a fork.
6. While squash bakes, prepare the stuffing. Melt 2 tablespoons of butter in a medium saucepan over medium heat.
7. Add 1/2 cup chopped onion and cook until softened, about 5 minutes.
8. Stir in 1 cup long-grain white rice (or 1 1/2 cups brown rice). Cook for 1 minute.
9. Pour in 2 cups vegetable broth, 1 tablespoon brown sugar, 1 cinnamon stick, 1/2 cup raisins, 5 whole cloves, and a pinch of nutmeg.
10. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes (white rice) or 30 minutes (brown rice), or until rice is tender but still slightly firm.
11. Remove from heat and discard the cinnamon stick. Stir in 1/2 cup toasted walnuts and 2 tablespoons chopped fresh parsley.
12. Reduce oven temperature to 350°F (175°C).
13. Remove cooked squash from the oven. Spoon the rice mixture evenly into the squash halves.
14. Crumble 1/2 cup feta cheese over the stuffing.
15. Add 1/4 cup water to the roasting pan.
16. Cover tightly with a lid or foil.
17. Bake for 25-30 minutes, or until the feta is melted and bubbly and the squash is heated through.