Rice and Apple Stuffed Acorn Squash
There are so many ways to dress up squash and dress up your dinner. Fill the centre of a delicious acorn squash with a blend of carbs, fruit and herbs for a good-looking side. This healthy recipe comes from Heart&Stroke. It's been adapted to reduce the serving size, as well as other options have been added.
More squash options: Squash with Dates and Thyme, Squash and Apple Bake, Squash and Sweet Potatoes with Ginger and Maple Syrup, Spaghetti Squash Latkes. Back to Side Dishes.
Time: 40 minutes
Serves 3-4
Ingredients
1 acorn squash
1/4 cup rice - brown, wild, white or any mixture you prefer
1 acorn squash, halved and cored
olive or vegetable oil
1-2 small shallots, cut finely, or equivalent in onion or leek (I used only 1 shallot)
1 clove garlic, minced finely
1 inch piece unpeeled zucchini or 1/2 stalk celery, chopped finely
1/2 firm apple, unpeeled, chopped finely
1 tablespoon fresh thyme or 2 teaspoons dried
Method
Preheat oven to 400⁰F (200⁰C).
Cook the rice according to directions or this suggested method: Cover the rice with 3/8-1/2 cups boiling water. Let sit covered for 1 hour, until the kernels are tender. Drain any water, fluff with a fork. Cover and set aside.
Cut the squash in half. If it's hard to cut, put the squash in the microwave on high for 1 - 1/2 minutes, then cut.
Scoop out and discard the seeds from the centre of each half. Brush the inside of each squash half with oil. Sprinkle with salt and pepper.
Place the squash, flat side down on a metal pan, or on a pan covered in parchment paper. Bake 30 minutes or until squash is tender when pierced with a fork.
Five minutes before squash finishes cooking, prepare the stuffing. In a skillet, heat oil and reduce the heat to medium. Sauté the shallots for 2-3 minutes. Then, lowering the heat to medium-low, add the garlic and zucchini (or celery) in the remaining oil for 2 minutes.
Add the apple; cook 2 minutes to warm through. Remove from heat.
Add the rice and thyme. Mix well.
Remove the squash from the oven and stuff with the rice/apple blend. Serve.
There are so many ways to dress up squash and dress up your dinner. Fill the centre of a delicious acorn squash with a blend of carbs, fruit and herbs for a good-looking side. This healthy recipe comes from Heart&Stroke. It's been adapted to reduce the serving size, as well as other options have been added.
More squash options: Squash with Dates and Thyme, Squash and Apple Bake, Squash and Sweet Potatoes with Ginger and Maple Syrup, Spaghetti Squash Latkes. Back to Side Dishes.
Time: 40 minutes
Serves 3-4
Ingredients
1 acorn squash
1/4 cup rice - brown, wild, white or any mixture you prefer
1 acorn squash, halved and cored
olive or vegetable oil
1-2 small shallots, cut finely, or equivalent in onion or leek (I used only 1 shallot)
1 clove garlic, minced finely
1 inch piece unpeeled zucchini or 1/2 stalk celery, chopped finely
1/2 firm apple, unpeeled, chopped finely
1 tablespoon fresh thyme or 2 teaspoons dried
Method
Preheat oven to 400⁰F (200⁰C).
Cook the rice according to directions or this suggested method: Cover the rice with 3/8-1/2 cups boiling water. Let sit covered for 1 hour, until the kernels are tender. Drain any water, fluff with a fork. Cover and set aside.
Cut the squash in half. If it's hard to cut, put the squash in the microwave on high for 1 - 1/2 minutes, then cut.
Scoop out and discard the seeds from the centre of each half. Brush the inside of each squash half with oil. Sprinkle with salt and pepper.
Place the squash, flat side down on a metal pan, or on a pan covered in parchment paper. Bake 30 minutes or until squash is tender when pierced with a fork.
Five minutes before squash finishes cooking, prepare the stuffing. In a skillet, heat oil and reduce the heat to medium. Sauté the shallots for 2-3 minutes. Then, lowering the heat to medium-low, add the garlic and zucchini (or celery) in the remaining oil for 2 minutes.
Add the apple; cook 2 minutes to warm through. Remove from heat.
Add the rice and thyme. Mix well.
Remove the squash from the oven and stuff with the rice/apple blend. Serve.