Useful extras

Brown Rice Stuffed Acorn Squash

Created by Chef Keith Snow

Makes 2 servings.

Cooking time: 25 minutes (active), 1 hour (total)

Ingredients

  • 1 organic acorn squash
  • 2 tablespoons extra‐virgin olive oil
  • ½ cup minced organic onion
  • ¼ cup diced organic celery
  • 1 clove organic garlic, minced
  • 1 teaspoon curry powder
  • ½ cup diced organic portobello mushrooms
  • 1 cup cooked brown rice
  • 1 tablespoon organic butter
  • Kosher salt to taste
  • Pepper to taste

Directions

  1. Preheat oven to 350 degrees.
  2. Slice acorn squash in half; remove seeds and place cut sides down on a baking sheet.
  3. Roast for 35 minutes.
  4. Cool and remove flesh from squash halves; cube the squash flesh.
  5. Add oil to a sauté pan over medium‐high heat. Add the cubed squash, onion, celery, garlic, curry powder and mushrooms, and sauté for 4 to 5 minutes.
  6. Add cooked brown rice, butter, salt and pepper.
  7. Mix well and stuff into empty squash halves.

Nutrition Facts

Serving size: 1 half squash, Calories 504, Total Fat 8.8g (4.3g saturated, 15 mg cholesterol), Sodium 66mg, Total Carbohydrate 99.6g, Fiber 7.7g, Protein 10.1g.

This recipe created exclusively for Kashi by Chef Keith Snow at HarvestEating.com.

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  1. User_48

  2. User_48

  3. User_48
    eatvegs commented on this. almost 2 years ago

    It is easy to rinse the rice before cooking. Add rice to pot, rinse 2-3 times gently so you do not lose the bran. After draining the last time measure in the required water for cooking.

  4. User_48
    DAN56 commented on this. about 2 years ago

    Sounds great..going to try this soon!!

  5. User_48
    Midlothian commented on this. about 2 years ago

    I thought the same thing as shelburne about not using the squash flesh but if you watch the chef’s video he says he uses the flesh too. Must be an error in the recipe.

    1. 48_avatar_75
      SiteEditor over 1 year ago

      Wanted to say thanks to you and Shelburne for commenting on the error in this recipe! I’ve revised the instructions — so now it should make a little more sense.

  6. User_48
    Barb2 commented on this. about 2 years ago

    I’ve always like acorn squash and continue to search out recipes using it. This was good! I used the tip of combining the reserved squash with the other ingredients and it was delicious! Thanks!

  7. User_48
    shelburne commented on this. about 2 years ago

    well, yeah…stuffed acorn squash that uses no squash flesh? I did like you, added squash and dried cranberries. But then it’s not the recipe as it began.

  8. 48_red_dragonfly
    librarynan commented on this. about 2 years ago

    This is very nice, but nicer still if you combine some of the reserved squash with the rice and mushroom stuffing. You will have too much filling for two shells, but the result will be tastier and you can put the “over” amount into a small bowl or pan to warm along with the squash shells… I serve my stuffed squash topped with a very small amount of butter and about 1/2 tsp. of toasted pecans for a bit more flavor.