Description
Tender roasted squash filled with a hearty blend of rice, nuts, herbs, and golden caramelized goodness.
Ingredients
- Acorn or delicata squash (halved and seeded)
- Cooked rice or quinoa
- Onion (finely chopped)
- Garlic (minced)
- Olive oil
- Chopped nuts (pecans or walnuts)
- Fresh parsley
- Salt
- Pepper
- Paprika
- Thyme
Instructions
- Preheat oven to 400°F and brush squash halves with olive oil, salt, and pepper.
- Roast cut-side down on a sheet pan for 25–30 minutes until tender and caramelized.
- Meanwhile, sauté onion and garlic in olive oil until golden.
- Stir in cooked rice, nuts, herbs, and seasonings; mix well.
- Fill roasted squash halves with the mixture and return to the oven for 10–15 minutes.
- Drizzle lightly with olive oil before serving.
- Garnish with fresh parsley and a sprinkle of chopped nuts.
Notes
- For a vegan option, ensure the rice or quinoa is cooked without animal products.
- Feel free to substitute the nuts based on preference or dietary restrictions.
- Adjust seasonings to taste for a more personalized flavor.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed squash half
- Calories: 250
- Sugar: 3g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 0mg