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Rice Stuffed Acorn Squash Recipe

Rice Stuffed Acorn Squash Recipe

This delicious and hearty Rice Stuffed Acorn Squash is perfect for a festive fall dinner. Filled with nutritious ingredients, it's sure to be a hit!
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Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 4
Calories: 120kcal

Ingredients
 

Main Ingredients

  • 2 whole acorn squash halved and seeded
  • 1.5 cups cooked brown rice
  • 1 cup chopped spinach fresh or frozen
  • 0.5 cup diced red bell pepper
  • 0.5 cup shredded mozzarella cheese optional
  • 1 tablespoon olive oil
  • 1 teaspoon salt to taste
  • 0.5 teaspoon black pepper to taste

Instructions

Preparation Steps

  • Preheat the oven to 400°F (200°C).
  • Brush the cut sides of the acorn squash with olive oil and season with salt and pepper.
  • Place acorn squash cut side down on a baking sheet and bake for 25 minutes.
  • Meanwhile, mix together cooked rice, spinach, red bell pepper, and half of the cheese in a bowl.
  • Remove squash from the oven, flip over, and fill with the rice mixture.
  • Sprinkle remaining cheese on top and bake for another 20 minutes until cheese is melted and bubbly.

Notes

You can replace the mozzarella with a dairy-free alternative for a vegan option.

Nutrition

Serving: 200g | Calories: 120kcal | Carbohydrates: 120g | Protein: 120g | Fat: 120g | Saturated Fat: 120g | Polyunsaturated Fat: 120g | Monounsaturated Fat: 120g | Trans Fat: 120g | Cholesterol: 120mg | Sodium: 120mg | Potassium: 120mg | Fiber: 120g | Sugar: 120g | Vitamin A: 120IU | Vitamin C: 120mg | Calcium: 120mg | Iron: 120mg