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| Vegetarian Stuffed Acorn Squash |
"Initially I made this recipe when I had some leftover rice that I wanted to use up, but it turned out so well that my husband and I often have it as a vegetarian dinner."
Ingredients :
- 2 acorn squash, halved and seeded
- 4 tablespoons cashews
- 1 tablespoon extra-virgin olive oil, or to taste
- 1 red onion, peeled and thinly sliced
- 1 1/2 tablespoons balsamic vinegar, or to taste
- 1 small tart apple - peeled, cored, and grated
- 1 cup cooked rice
- 4 tablespoons dried cranberries
- 1/2 teaspoon ground thyme, or to taste
- salt and freshly ground black pepper to taste
- 1 tablespoon panko bread crumbs
- 1 tablespoon butter, cut into small pieces
Instructions :
| Prep : 20M | Cook : 2M | Ready in : 1H20M |
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- Preheat the oven to 375 degrees F (190 degrees C).
- Place acorn squash halves cut-side down in a baking dish. Add a few tablespoons water and cover with aluminum foil.
- Bake in the preheated oven until squash is soft and can easily be pierced by a fork, about 30 minutes.
- Meanwhile toast cashews in a skillet over medium heat until fragrant, stirring often, 3 to 5 minutes. Remove from skillet and set aside until cool enough to handle. Chop cashews.
- Heat olive oil in a skillet over medium-low heat and cook onion until soft, about 10 minutes. Pour in balsamic vinegar and mix well. Add apple and cook for an additional 2 minutes. Remove from heat and cool slightly.
- Combine onion-apple mixture, rice, cranberries, and cashews in a bowl. Season filling with thyme, salt, and pepper and mix well.
- Remove squash from the oven and leave oven on. Distribute filling among the 4 squash halves. Sprinkle with panko and butter. Return to oven and bake until filling is hot and bread crumbs are slightly browned, 20 to 30 minutes.
Notes :
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