Curried Stuffed Acorn Squash

Curried Stuffed Acorn Squash

4
JennyB 2

"Accidental recipes are the best and this one is no exception! This is a fancy vegetarian-lover's way to spice up squash without losing the smooth, subtle squash flavor."

Ingredients 1 h {{adjustedServings}} servings 401 cals

Serving size has been adjusted!

Original recipe yields 4 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 401 kcal
  • 20%
  • Fat:
  • 14 g
  • 22%
  • Carbs:
  • 63.5g
  • 20%
  • Protein:
  • 10.1 g
  • 20%
  • Cholesterol:
  • 17 mg
  • 6%
  • Sodium:
  • 501 mg
  • 20%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  • Prep

  • Cook

  • Ready In

  1. Wrap each squash half with plastic wrap.
  2. Place wrapped squash, cut side down, in microwave; cook on high until squash is tender, 12 to 15 minutes. Leave squash wrapped while preparing filling.
  3. Heat olive oil in a large skillet over medium heat; cook and stir red bell pepper, radish, leek, celery, jalapeno pepper, and garlic in the hot oil until softened, about 10 minutes. Add vegetable stock and rice; stir to combine. Cover and simmer until broth is absorbed and rice is tender, about 45 minutes.
  4. Sprinkle greens into rice mixture; cover and simmer until greens are wilted, about 5 minutes. Add curry powder, curry paste, and walnuts to rice mixture; stir to combine.
  5. Unwrap squash and set halves, cut sides up, into 4 soup bowls. Spoon about 2 tablespoons feta cheese into each squash half. Add a large scoop of rice mixture atop feta layer. Top rice mixture layer with any leftover feta.
Tips & Tricks
Butternut Squash Cakes

See how to make light and crispy squash cakes.

Red Curry Butternut Squash

See how to make a flavorful curried squash side dish.

Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews 4

  1. 6 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Wilbur Paatit
3/1/2015

I used bleu cheese for feta; spinach in place of greens; and instead of rice, a mix of 2 parts kef and 1 part millet. I cooked the empty squash halves in more conventional fashion; next time I would butter them before filling.

Barbpt
2/15/2015

Healthy and Yummy! I pretty much followed the recipe, except used jasmine rice since I had no brown rice, so shortened the time of simmering to 18 mins. My acorn squash was pretty large so I cut it in 4, and placed flesh down in a microwave safe roasting dish, covered with plastic, so it took a little less time. It needed a little salt, next time I will add it before serving. The curry and red curry paste make the dish. The feta cheese was a great addition on top. Definitely jazzed up the acorn squash!

lricher
10/26/2013

This was very good. Cheese really added to the flavor. Thanks for great tasting healthy recipe.