Cheesy Rice-Stuffed Acorn Squash
Serves: 2
Hal Herzog
1 January 1970
Based on User reviews:
51
Spice
54
Sweetness
53
Sourness
42
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
3 tbsps
Unsalted Butter2 cloves
Garlic (minced)2 tbsps
All-Purpose Flour2 cups
Milk1 tsp
Ground Nutmeg2 cups
Cooked Brown RiceDirections:
1
Position a rack in the upper third of the oven; preheat to 425 degrees F
2
Put the squash, cut-side up, in a large microwave-safe dish with 1 tablespoon water; dot with 1 tablespoon butter and season with salt and pepper
3
Cover with plastic wrap and pierce with a knife to vent
4
Microwave until tender, about 15 minutes
5
Meanwhile, heat the remaining 2 tablespoons butter in a large pot or Dutch oven over medium heat
6
Add the onion; cook, stirring, until softened, about 5 minutes
7
Add the garlic and cook 1 minute
8
Add the flour and cook, stirring, 3 minutes
9
Whisk in the milk until smooth, then bring to a simmer and cook until thickened, about 5 minutes
10
Add the cheese, stirring to melt
11
Add the nutmeg, 3/4 teaspoon salt and a few grinds of pepper
12
Stir in the rice and spinach
13
Transfer the squash to a rimmed baking sheet and fill with the rice mixture
14
Sprinkle with more cheese and bake until lightly browned, about 15 minutes
15
Top with parsley
16
Photograph by Charles Masters