Savory Autumn Acorn Squash with Herbed Brown Rice and Veggies
Celebrate the flavors of fall with this delightful dish of acorn squash stuffed with a hearty mixture of brown rice, vibrant vegetables, and a hint of sweetness from dried cranberries. This recipe is perfect for a cozy dinner or as a stunning side for Thanksgiving. Packed with nutrients and rich in flavor, feel free to customize the vegetable mix according to what you have on hand. Whether you're serving it for a festive meal or just a cozy night in, this dish is sure to impress everyone at the table!
N/A
Servings
720
Calories
15
Ingredients
Ingredients
Acorn squash
2 medium (cut in half and seeds scooped out)
Salt
3/4 teaspoon, divided (seasoning for squash and filling)
Nutmeg
1/2 teaspoon (seasoning for squash)
Olive oil
1 tablespoon (for sautéing)
Onion
1/2 cup, chopped (for filling)
Garlic cloves
2, minced (for filling)
Celery
1/2 cup, chopped (for filling)
Carrot
1/2 cup, chopped (for filling)
Dried cranberries
2 tablespoons (for filling)
Sage
1/2 teaspoon (for filling)
Thyme
1/2 teaspoon (for filling)
Pecans
1/2 cup, chopped (for filling)
Long grain brown rice
3/4 cup, cooked without salt (for filling)
Low-fat mozzarella cheese
3/4 cup, grated (for topping)
Fresh parsley
2 tablespoons, chopped (for garnish)
Instructions
1
Preheat your oven to 350°F (175°C).
2
Carefully cut each acorn squash in half crosswise. Use a spoon to scoop out and discard the seeds and stringy insides.
3
If necessary, trim the bottom of each squash half so they can sit evenly. Place the squash halves, cut side up, on a rimmed baking sheet.
4
Sprinkle 1/4 teaspoon of salt and 1/2 teaspoon of nutmeg inside each squash half.
5
Cover the baking sheet with foil and bake in the preheated oven for approximately 45-50 minutes, or until the squash is moist and tender.
6
While the squash is baking, heat a large skillet over medium-high heat and add the olive oil.
7
Once heated, add the chopped onion and minced garlic, and sauté for 2 minutes until fragrant. Add the chopped celery and carrots, and cover the skillet. Cook for an additional 3 minutes until the vegetables begin to soften.
8
Stir in the dried cranberries, sage, thyme, and 1/2 teaspoon of the remaining salt. Mix well to combine.
9
Add the cooked brown rice and chopped pecans to the skillet, stirring until everything is evenly combined. Remove from heat once the mixture is well mixed.
10
Carefully fill the center of each acorn squash half with the rice and veggie mixture, packing it in slightly.
11
Cover the filled squash halves with the foil again and return them to the oven for 15 minutes to allow the flavors to meld.
12
After 15 minutes, remove the foil and sprinkle the tops of each squash half with grated low-fat mozzarella cheese.
13
Return the squash to the oven without the foil and bake for an additional 5 minutes, or until the cheese is melted and bubbly.
14
Once done, remove the squash from the oven and sprinkle with freshly chopped parsley before serving.
Nutrition Information
35g
Fat
98g
Carbs
14g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the name of this recipe?
The recipe is titled Savory Autumn Acorn Squash with Herbed Brown Rice and Veggies.
Is this recipe vegetarian?
Yes, this dish is categorized as a vegetarian recipe.
What oven temperature is required?
Preheat your oven to 350 degrees Fahrenheit or 175 degrees Celsius.
How many acorn squashes are needed?
The recipe calls for 2 medium acorn squashes.
How do you prepare the squash for baking?
Carefully cut each squash in half crosswise and scoop out the seeds and stringy insides.
What seasonings are added to the squash before the first bake?
Each squash half is sprinkled with 1/4 teaspoon of salt and 1/2 teaspoon of nutmeg.
How long should the squash bake initially?
Bake the squash halves covered for approximately 45 to 50 minutes.
What oil is used for the filling?
One tablespoon of olive oil is used to sauté the vegetables.
Which vegetables are used in the filling?
The filling includes chopped onion, minced garlic, chopped celery, and chopped carrots.
How long do you sauté the onion and garlic?
Sauté the onion and garlic for 2 minutes until they become fragrant.
What herbs are included in the mixture?
The recipe uses sage and thyme for flavoring the rice and vegetable mix.
When do you add the dried cranberries?
Stir in the dried cranberries after the vegetables have softened.
What type of rice is used?
The recipe uses 3/4 cup of cooked long grain brown rice.
Are there any nuts in this dish?
Yes, the recipe includes 1/2 cup of chopped pecans.
What type of cheese is used for the topping?
The dish is topped with 3/4 cup of grated low-fat mozzarella cheese.
How long is the final bake with cheese?
Bake for an additional 5 minutes or until the cheese is melted and bubbly.
What is used as a garnish?
The finished dish is sprinkled with freshly chopped parsley.
How many calories are in this recipe?
This dish contains 720 calories per serving.
How much fat is in this recipe?
The total fat content is 35 grams.
How many carbohydrates are in this recipe?
The dish contains 98 grams of carbohydrates.
What is the protein content of this meal?
This recipe provides 14 grams of protein.
How many ingredients are required in total?
There are 15 ingredients listed for this recipe.
Is this dish suitable for Thanksgiving?
Yes, it is tagged as a Thanksgiving side dish.
Should the squash be covered during the second bake?
Yes, cover it with foil for the first 15 minutes of the second bake, then uncover it to melt the cheese.
How do you make the squash halves sit evenly on the pan?
Trim the bottom of each squash half if necessary so they can sit flat.
Is the brown rice cooked with salt?
No, the recipe specifies brown rice cooked without salt.
What gives the dish a hint of sweetness?
Dried cranberries are included to provide a hint of sweetness.
What is the texture of the squash after the first bake?
The squash should be moist and tender.
Is this recipe categorized as a fall recipe?
Yes, it is tagged as a fall recipe.
Can I substitute the vegetables?
Yes, the description suggests you can customize the vegetable mix based on what you have on hand.