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Baked Acorn Squash Cups With Rice Pilaf

by Livestrong_Recipes  |  Feb 3, 2019

Baked Acorn Squash Cups With Rice Pilaf
Photo Credit: Susan Marque
  1. PREP
  2. 15 m
  • COOK
  • 50 m
  • 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.



  • 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, Finely Shredded
  • 1/4 tsp Paprika


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