Acorn squash stuffed with rice and cheese

Votes: 3

How to Make - Acorn Squash with Rice and Cheese Stuffing

Time: 40 min.
Complexity: easily
Servings: 4

This rustic autumn dish is so cozy and so easy to make! While you're cooking the rice filling in the pan, microwave the acorn squash halves—they'll cook at the same time. All that's left to do is combine and bake.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

2 small acorn squashes, halved lengthwise and seeded
Coarse salt and freshly ground black pepper
3 tablespoons unsalted butter
Half an onion, finely chopped
2 cloves garlic, crushed
2 tbsp. flour
2 cups of milk
1 cup grated cheddar (about 100 g) + extra for sprinkling
1/4 tsp ground nutmeg
2 cups of boiled brown rice
1 package (280g) frozen chopped spinach, thawed and squeezed out of water
Finely chopped fresh parsley for sprinkling

Ingredient Substitution Suggestions

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Recipes with similar ingredients: acorn squash, brown rice, spinach, cheddar cheese, onions, garlic, nutmeg, milk

Cooking the dish according to the recipe:

Position a rack in the upper third of the oven. Preheat the oven to 220°C.
Place the pumpkin, cut-side up, in a large microwave-safe dish. Sprinkle with 1 tablespoon of water and 1 tablespoon of butter. Season with salt and pepper. Cover with plastic wrap and pierce it with a knife to release steam. Microwave until the pumpkin is tender, about 15 minutes.

Meanwhile, heat the remaining 2 tablespoons of butter in a large saucepan or Dutch oven over medium heat. Add the onion and cook, stirring, until softened, about 5 minutes. Add the garlic and cook for 1 minute. Add the flour and cook, stirring, for 3 minutes.
Whisk in the milk until smooth, then bring to a simmer and cook until the sauce thickens, about 5 minutes. Add the cheese, stirring until melted. Add the nutmeg, 3/4 teaspoon of salt, and a pinch of ground black pepper. Add the rice and spinach.
Transfer the pumpkin to a rimmed baking sheet and fill with the rice filling. Sprinkle with cheese and bake until lightly browned, about 15 minutes. Sprinkle with parsley.

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