Savory Baked Squash with Herbed Rice Stuffing
This Savory Baked Squash with Herbed Rice Stuffing is a delightful dish that combines the natural sweetness of acorn or butternut squash with a flavorful rice mixture that is infused with spices, nuts, and creamy feta cheese. Perfect as a hearty side dish or a vegetarian main course, this recipe invites the warm spices of cinnamon and nutmeg together with the crunch of toasted walnuts and the sweetness of raisins. Whether you're serving it for a festive gathering or a cozy family dinner, this dish is as nutritious as it is delicious, making it a fantastic addition to any meal.
N/A
Servings
245
Calories
13
Ingredients
Ingredients
Acorn or Butternut Squash
2 (1 1/2 lb each) (Cut in half and seeds scooped out.)
Butter
1 teaspoon (Melted.)
Basmati or Long Grain Rice
1/2 cup (Uncooked.)
Onion
1 tablespoon (Finely chopped.)
Chicken or Vegetable Broth
1 1/4 cups (Heated.)
Brown Sugar
1 teaspoon (Packed.)
Cinnamon Stick
1 stick (Whole.)
Raisins
2 tablespoons (Whole.)
Ground Clove
1/8 teaspoon (Ground.)
Freshly Grated Nutmeg
1/8 teaspoon (Grated.)
Toasted Walnuts or Pecans
1/4 cup (Roughly chopped.)
Fresh Parsley
1/4 cup (Chopped.)
Feta Cheese
1/3 cup (Crumpled.)
Instructions
1
Preheat your oven to 400°F (200°C).
2
Carefully cut the squash in half and scoop out the seeds. If necessary, slice a small piece off the bottom of each half to ensure they sit flat in the roasting pan.
3
Place the squash cut side down in a roasting pan. Add approximately 3/4 cup of water to the pan and cover it tightly with a lid or aluminum foil.
4
Bake in the preheated oven for about 35 minutes or until the squash is tender.
5
While the squash is baking, melt the butter in a small saucepan over medium heat. Add the rice and chopped onion, stirring to coat them evenly with the melted butter.
6
Pour in the heated chicken or vegetable broth and stir in the brown sugar, cinnamon stick, raisins, ground cloves, and freshly grated nutmeg. Bring the mixture to a boil.
7
Once boiling, reduce the heat to low, cover, and simmer. Cook white rice for about 20 minutes or brown rice for approximately 30 minutes. The rice should absorb the liquid but remain slightly firm. Once cooked, remove from heat and discard the cinnamon stick.
8
Fold in the toasted walnuts and chopped parsley into the rice mixture, blending the flavors together.
9
Remove the baked squash from the oven and reduce the temperature to 350°F (175°C). Carefully flip the squash so the cut side is facing up.
10
Evenly distribute the rice filling among the squash halves, packing it in gently. Top with crumbled feta cheese.
11
Add 1/4 cup of water to the roasting pan, cover tightly again with a lid or foil, and return to the oven. Bake for an additional 25 to 30 minutes until heated through.
Nutrition Information
10
Fat
33
Carbs
6.25
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Savory Baked Squash with Herbed Rice Stuffing?
It is a nutritious dish combining acorn or butternut squash with a flavorful rice filling featuring spices, toasted nuts, raisins, and feta cheese.
What varieties of squash are recommended for this recipe?
Acorn squash or butternut squash are recommended for the best results.
Is this recipe suitable for vegetarians?
Yes, if prepared with vegetable broth instead of chicken broth, it is a completely vegetarian dish.
How many calories are in one serving of this dish?
Each serving contains approximately 245 calories.
What is the initial oven temperature for baking the squash?
The oven should be preheated to 400°F (200°C) for the first stage of baking.
How do I prepare the squash before roasting?
Cut the squash in half, scoop out the seeds, and optionally slice a small piece off the bottom so they sit flat in the pan.
How long does the squash bake before it is stuffed?
The squash should bake cut side down for about 35 minutes or until it becomes tender.
Can I use brown rice instead of white rice?
Yes, you can use either basmati, long grain white rice, or brown rice for the stuffing.
What is the cooking time for brown rice in this recipe?
If using brown rice, it should be simmered for approximately 30 minutes until the liquid is absorbed but the rice remains slightly firm.
What is the cooking time for white rice in this recipe?
White rice should be simmered for about 20 minutes.
What spices are used to flavor the rice stuffing?
The stuffing is flavored with a cinnamon stick, ground cloves, and freshly grated nutmeg.
Does the recipe include any sweeteners?
Yes, it uses 1 teaspoon of packed brown sugar and 2 tablespoons of raisins for a hint of sweetness.
What kind of nuts can be added to the rice mixture?
Toasted walnuts or pecans are recommended for adding a crunchy texture.
When do I add the toasted walnuts and parsley?
Fold the walnuts and chopped parsley into the rice mixture after it has finished simmering and the cinnamon stick has been removed.
What type of cheese is used as a topping?
The recipe calls for 1/3 cup of crumbled feta cheese to top the rice filling.
What should I do with the cinnamon stick after the rice is cooked?
The cinnamon stick should be discarded once the rice has finished cooking and before adding the other mix-ins.
What is the oven temperature for the final bake?
Reduce the oven temperature to 350°F (175°C) for the final baking stage.
How long is the final baking time once the squash is stuffed?
The stuffed squash should be baked for an additional 25 to 30 minutes until heated through.
Should the squash be covered during the final bake?
Yes, add 1/4 cup of water to the pan and cover tightly with a lid or foil for the final 25 to 30 minutes.
How much fat is in this recipe?
There are 10 grams of fat per serving.
What is the protein content of the savory baked squash?
This dish provides 6.25 grams of protein per serving.
How many carbohydrates are in a serving?
There are 33 grams of carbohydrates per serving.
Is the rice cooked in water or broth?
The rice is cooked in 1 1/4 cups of heated chicken or vegetable broth for extra flavor.
Do I need to sauté the onions first?
The onions are stirred into melted butter with the rice before adding the broth to simmer together.
How many squashes are needed for this recipe?
You will need two squashes, each weighing approximately 1 1/2 lbs.
What is the purpose of adding water to the roasting pan?
Adding water and covering the pan creates steam, which helps the squash become tender without drying out.
Can I substitute the butter for a different oil?
While the recipe specifies butter, you could use a neutral oil or olive oil if you prefer.
Is the nutmeg used in this recipe ground or fresh?
The recipe specifically calls for 1/8 teaspoon of freshly grated nutmeg.
What is the texture of the rice supposed to be after simmering?
The rice should have absorbed the liquid but still remain slightly firm.
Can this dish be served as a main course?
Yes, it is hearty enough to be a vegetarian main course or can be served as a side dish.