Description
This recipe wraps fall flavor, creamy rice, and cheesy goodness into one golden-roasted acorn squash—no fancy skills required. We’re talking warm, garlicky rice laced with cheddar and Parmesan, spooned into tender squash halves for a dish that tastes like a hug. It’s flexible, nostalgic, and weeknight-friendly thanks to a clever microwave shortcut. Cozy cooking has never felt so easy (or so satisfying).
Ingredients
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2 medium acorn squash, halved + seeded
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1 cup uncooked rice (white or brown)
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2 cups veggie or chicken broth
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1 cup sharp cheddar, shredded
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¼ cup Parmesan, grated
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1 tbsp butter (or olive oil)
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½ tsp garlic powder
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Salt & black pepper, to taste
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Optional: sautéed mushrooms, spinach, herbs (thyme, sage)
Instructions
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Steam Squash: Microwave squash cut-side down in ¼ cup water for 10–12 mins, until fork-tender. (Or roast at 400°F for 35 mins.)
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Make Rice: Cook rice in broth per package. Stir in butter, garlic, cheddar, Parmesan, salt & pepper. Add optional veggies/herbs if using.
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Stuff It: Flip squash cut-side up, fill generously with rice mix. Top with extra cheese.
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Broil (Optional): Broil 2–3 mins until cheese is bubbly and golden. Let rest 2 mins before serving.
Notes
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Southwest: Add corn, black beans, pepper jack, cumin.
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Thanksgiving: Mix in apples, cranberries, and pecans.
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Vegan: Use plant-based cheese and broth, skip butter.
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Hearty: Add ground turkey or sausage to the rice.
- Prep Time: 10 mins
- Cook Time: 25–30 mins
Nutrition
- Calories: 420 cal Per Serving
- Fat: 22g
- Carbohydrates: 44g
- Fiber: 5g
- Protein: 14g