Description
A hearty, affordable, and kid-approved fall dinner featuring acorn squash halves stuffed with a savory mixture of rice, cheese, onions, and herbs. This recipe is perfect for busy weeknights and uses simple pantry staples.
Ingredients
Scale
- 2 medium acorn squash (approx. 1.5 lbs each)
- 1 cup uncooked white or brown rice (or 3 cups cooked leftover rice)
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 1.5 cups shredded mozzarella cheese
- 2 tbsp butter
- 1 tsp dried sage
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Preheat oven to 400°F (200°C). Wash squash and cut in half lengthwise using a serrated knife. Scoop out seeds and pulp with a spoon. Place halves cut-side down on a large baking sheet.
- Par-roast squash halves cut-side down for 25 minutes until tender but holding shape. Remove from oven, let cool for 5 minutes, then flip cut-side up. Scoop out a little more flesh from the center to make room for stuffing.
- While squash roasts, melt butter in a medium skillet over medium heat. Sauté diced onion for 5 minutes until soft. Add garlic and dried sage, cooking for 1 minute until fragrant.
- Stir in cooked rice and season with salt and pepper. Mix in half of the mozzarella cheese. Taste and adjust seasoning.
- Spoon the rice mixture into each squash half, topping with remaining cheese. Do not pack too tightly.
- Return to oven and roast for 15-20 minutes until cheese is bubbly and golden brown.
- Remove from oven and let rest for 5 minutes before serving.
Notes
Do not skip the par-roasting step to ensure the squash is cooked through without burning. If using leftover rice, adjust seasoning as it is already seasoned. For extra crunch, sprinkle panko breadcrumbs or chopped pecans on top before the final bake. Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed squash hal
- Calories: 380
- Sugar: 5
- Sodium: 420
- Fat: 18
- Saturated Fat: 7
- Carbohydrates: 45
- Fiber: 6
- Protein: 12
Keywords: acorn squash, stuffed squash, fall dinner, budget-friendly, vegetarian, family dinner, easy recipe, healthy fall meals