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Baked Acorn Squash Cups With Rice Pilaf

by Livestrong_Recipes  |  Oct 28, 2016

Baked Acorn Squash Cups With Rice Pilaf
  1. PREP
  2. 15 m
  • COOK
  • 50 m
  • TOTAL
  • 1h 05m

Have a potluck to attend? Whip up this cheesy brown rice pilaf. It’s served directly in roasted acorn squash cups that are sure to be a crowd-pleaser. If you know you’ll be short on time, don’t worry. You can bake the squash in advance and simply reheat them with the filling.

INGREDIENTS

SERVES 4

  • 2 Whole Acorn Squash
  • 1 cup Rice, Brown
  • 2 medium raw carrots
  • 1 Leeks, (bulb and lower leaf-portion), raw
  • 1/2 cup dry roasted almonds (no salt)
  • 1/2 cup Parsley, Raw
  • 3 tsp Olive Oil
  • 1 tsp Tamari Soy Sauce
  • 2 cups Water, tap, well
  • 4 oz Mozzarella Cheese

DIRECTIONS

1 Cut acorn squash in half and remove the seeds.
2 Preheat your oven to 350°F.
3 Rub a baking dish with a small amount of the oil and place the squash halves face down in the dish.
4 Bake the squash for 45 minutes.
5 While the squash is in the oven, place the rest of the olive oil into a pot over medium heat.
6 Add the carrots, leek, celery and bell pepper, sauté for several minutes.
7 Add the brown rice and then the water. Place the lid on the pot and bring to a boil.
8 Turn the heat down under the pot and simmer until all of the liquid has been absorbed, approximately 40 minutes.
9 Add the roasted almonds.
10 Stir in the parsley and then the cheese.
11 Let the cheese melt.
12 Divide the rice mixture into each of the four squash halves.
13 Sprinkle with smoked paprika
14 Note:
15 Swap the mozzarella out for your favorite vegan cheese for a vegan meal.
16 PC: Susan Marque