Rice Stuffed Acorn Squash

Ready in 1 hour

Try this Rice Stuffed Acorn Squash recipe, or contribute your own. "Miamiherald" and "Stuffed" are two of the tags cooks chose for Rice Stuffed Acorn Squash.

Top-ranked recipe named "Rice Stuffed Acorn Squash"


Ingredients

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Salt and pepper
3 Acorn squash
2 bn Green onions; white part
1/2 c Grated Parmesan cheese
1/2 c Pecans; chopped
1 sm Green pepper; seed and dice
3 c Rice; cooked
2 tb olive oil

Original recipe makes 6 Servings

Servings  

Preparation

Pierce the squaash, and microwave on high (100% power) for 8-10 minutes or until soft. Allow to cool, then cut in half lengthwise, cutting a thin horizontal slice off the bottom of each half to allow it to sit flat. Scoop out the seeds. Saute the green onions and green pepper in the oil until soft, then stir in the rice, stirring well to coat. Add the nuts and saeson with salt and pepper to taste. Add the cheese. Pile the rice mixture into the squash cavity and wrap each squash in foil or plastic wrap ad freeze. To serve: Un wrap as many halves as you need. Microwave on high in 3-minute increments until heated through. To heat in oven, set squash halves in baking dish, cover with foil and bake at 350 degrees for about 25 minutes, until heated through. Nutritional info per serving: 308 cal; 39% cal from fat Source: Miami Herald, 1/18/96 format by Lisa Crawford Posted to MM-Recipes Digest V3 #240 Date: 03 Sep 96 00:12:19 EDT From: "Lisabeth Crawford (Pooh)" <104105.1416@CompuServe.COM>

Calories Per Serving: 518 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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