Rice and Vegetable Stuffed Squash Recipe
Summary
Preparation Time30 MinCooking Time25 Min
Ready In55 MinDifficulty LevelMedium
Health IndexHealthyServings4
Main IngredientSquash
Ingredients
| Acorn squash | 2 Large | |
| 1 cup uncooked quick-cooking rice | ||
| Broccoli florets | 2 Cup (16 tbs), chopped | |
| Black pepper | 1/2 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| Almonds | 1/4 Cup (16 tbs), chopped | |
| 3/4 cup shredded sharp Cheddar or smoked gouda cheese | ||
Directions
1. Cut squash in half crosswise; scrape out and discard seeds. Trim off stems and a small portion of pointed ends to allow squash to stand when turned over. Place squash halves cut sides down on microwavabie plate; microwave at HIGH 12 to 15 minutes, or until almost tender when pierced. Place squash halves in 13X9-inch baking pan, cut sides up. Cover; let stand 3 minutes or until ready to fill. Preheat oven to 375°F.
2. Meanwhile, cook rice according to package directions adding broccoli, pepper and salt during last 5 minutes of cooking. Stir in almonds.
3. Mound rice mixture into squash, overflowing into dish if necessary; sprinkle with cheese. Bake 20 to 25 minutes or until squash is tender and cheese is melted.
2. Meanwhile, cook rice according to package directions adding broccoli, pepper and salt during last 5 minutes of cooking. Stir in almonds.
3. Mound rice mixture into squash, overflowing into dish if necessary; sprinkle with cheese. Bake 20 to 25 minutes or until squash is tender and cheese is melted.
Chef
