Cheesy Stuffed Acorn Squash
- Level: Easy
- Yield: 4 servings
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- Nutritional Analysis
- Per Serving
- Calories
- 640
- Total Fat
- 34 grams
- Saturated Fat
- 20 grams
- Cholesterol
- 91 milligrams
- Sodium
- 813 milligrams
- Carbohydrates
- 69 grams
- Dietary Fiber
- 16 grams
- Sugar
- 5 grams
- Protein
- 20 grams
- Total: 40 min
- Active: 30 min
Ingredients
2 acorn squashes, halved, seeds scraped out
1 teaspoon paprika
Kosher salt and freshly ground pepper
6 tablespoons unsalted butter (2 tablespoons melted, 4 tablespoons at room temperature)
8 ounces cremini or white mushrooms, sliced
3 scallions, thinly sliced
2 cloves garlic, minced
2 teaspoons chopped fresh oregano
2 cups frozen cooked quinoa or short-grain brown rice
1 12-ounce bag frozen riced vegetable blend
6 ounces dill havarti cheese, shredded
Directions
- Preheat the oven to 450 degrees F. Line a baking sheet with foil. Sprinkle the insides of the squash with the paprika, salt and pepper. Brush with the 2 tablespoons melted butter. Put the squash in a large microwave-safe dish and add 2 tablespoons water; cover with plastic wrap and microwave until tender, about 15 minutes.
- Meanwhile, melt the remaining 4 tablespoons butter in a large nonstick skillet over medium-high heat. Add the mushrooms, season with salt and pepper and cook, stirring occasionally, until browned at the edges and tender, 5 to 7 minutes. Add the scallions, reserving 2 tablespoons green parts for topping, then add the garlic and oregano. Cook, tossing, until the scallions are tender, about 1 minute. Stir in the quinoa, riced vegetable blend, 3/4 teaspoon salt and a few grinds of pepper. Cook, stirring, until heated through, about 3 minutes. Stir in half the cheese.
- Put the squash cut-side up on the baking sheet. Divide the vegetable mixture among the squash and top with the remaining cheese. Bake until browned and the cheese is melted, 12 to 15 minutes. Sprinkle with the reserved scallion greens.