RCI-VG.005.0246.001
Stuffed Squash
Stuffed acorn squash topped with gruyère
Prep15 min
Cook25 min
Total40 min
Servings4
Difficultyintermediate
Ingredients
- squash1-4 unitdepending on size (red kuri, blue hubbard, acorn, or other round-ish winter squash)
- .5 cups rice pilaf mix1 unit
- almond oil1 unit
- .5 cups slivered almonds0 unit
- yellow onion1 smalldiced
- 1 unit
- garlic (3-4 cloves)1 unit
- cheese (gruyère or appenzeller)1 cup
- 1 unit
- 1 unit
- 1 unit
- red chile pepper flakes1 unit
Method
1
Preheat your oven to 375°F (190°C). Cut the squash in half lengthwise and scoop out the seeds and pulp to create a hollow cavity for the filling.
10 minutes
2
Brush the inside and outside of the squash halves with olive oil and season with salt and black pepper. Place them cut-side down on a baking sheet and roast until just tender.
25 minutes
3
While the squash roasts, heat olive oil in a medium saucepan over medium heat. Add the diced yellow onion and sauté until softened and translucent.
5 minutes
4
Add the diced red bell pepper to the onion and cook, stirring occasionally, until the pepper is tender.
4 minutes
5
Stir the rice into the vegetable mixture and toast for one minute, then add water or vegetable broth according to rice package instructions. Season with salt and black pepper, bring to a boil, then reduce heat and simmer covered until the rice is cooked.
18 minutes
6
Remove the roasted squash from the oven and carefully flip the halves cut-side up. Generously fill each cavity with the rice and vegetable pilaf mixture.
5 minutes
7
Return the stuffed squash to the oven and bake uncovered until the tops are lightly golden and everything is heated through.
15 minutes
8
Remove from the oven and let the stuffed squash rest for a few minutes before serving. Drizzle with a little extra olive oil and finish with a pinch of black pepper if desired.
5 minutes