CHEESY RICE-STUFFED ACORN SQUASH
Steps:
- Position a rack in the upper third of the oven; preheat to 425 degrees F. Put the squash, cut-side up, in a large microwave-safe dish with 1 tablespoon water; dot with 1 tablespoon butter and season with salt and pepper. Cover with plastic wrap and pierce with a knife to vent. Microwave until tender, about 15 minutes.
- Meanwhile, heat the remaining 2 tablespoons butter in a large pot or Dutch oven over medium heat. Add the onion; cook, stirring, until softened, about 5 minutes. Add the garlic and cook 1 minute. Add the flour and cook, stirring, 3 minutes. Whisk in the milk until smooth, then bring to a simmer and cook until thickened, about 5 minutes. Add the cheese, stirring to melt. Add the nutmeg, 3/4 teaspoon salt and a few grinds of pepper. Stir in the rice and spinach.
- Transfer the squash to a rimmed baking sheet and fill with the rice mixture. Sprinkle with more cheese and bake until lightly browned, about 15 minutes. Top with parsley.
Nutrition Facts : Calories 526 calorie, Fat 25 grams, SaturatedFat 14 grams, Cholesterol 78 milligrams, Sodium 727 milligrams, Carbohydrate 60 grams, Fiber 7 grams, Protein 20 grams
RICE-STUFFED ACORN SQUASH
Turn up the flavor of tender, sweet acorn squash with our Rice-Stuffed Acorn Squash recipe. Filled with cheesy rice and topped with pecans, Rice-Stuffed Acorn Squash is a taste sensation. Try out this recipe tonight and watch your family get super excited.
Provided by My Food and Family
Categories Recipes
Time 45m
Yield 6 servings
Number Of Ingredients 5
Steps:
- Heat oven to 375°F.
- Place squash, cut-sides up, in microwaveable dish; cover with waxed paper. Microwave on HIGH 12 to 14 min. or until squash is tender. Let stand, covered, 5 min.
- Scoop squash from shells into large bowl, leaving 1/4-inch-thick shells. Add margarine; mash squash. Add rice, nuts and half the cheese; mix well. Spoon evenly into squash shells. Place on baking sheet; top with remaining cheese.
- Bake 12 to 15 min. or until heated through and cheese is melted.
Nutrition Facts : Calories 290, Fat 17 g, SaturatedFat 4.5 g, TransFat 0.5 g, Cholesterol 15 mg, Sodium 160 mg, Carbohydrate 0 g, Fiber 8 g, Sugar 0 g, Protein 8 g
WILD RICE STUFFED SQUASH
I made this recipe when we invited both our families to celebrate our first Thanksgiving in our new home. There were 37 of us, and those who tried this dish raved about it. -Robin Thompson, Roseville, California
Provided by Taste of Home
Categories Side Dishes
Time 1h35m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 400°. Cut each squash crosswise in half; remove and discard seeds. Cut a thin slice from bottom of each half to allow each to lie flat. Place on baking sheets, hollow side up; brush tops with 2 tablespoons olive oil. Bake until almost tender, 30-35 minutes., In a large saucepan, combine rice with contents of seasoning mix, broth, sage and thyme. Bring to a boil. Reduce heat; simmer, covered, until rice is tender and liquid is almost absorbed, 23-25 minutes. Meanwhile, in a large skillet, saute celery and onion in remaining oil until tender. Stir in cranberries, pecans and parsley. Remove from heat. Stir in rice mixture., Fill each squash half with about 1/2 cup rice mixture. Return to oven, uncovered, until rice is heated through and squash is tender, 12-15 minutes.
Nutrition Facts : Calories 275 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 593mg sodium, Carbohydrate 53g carbohydrate (16g sugars, Fiber 6g fiber), Protein 6g protein.
TRADITIONAL RICE STUFFING
My mother passed this recipe on to her daughters as it was passed on to her from her mother. It is a delicious alternative to traditional bread stuffing, and my family always requests it when a chicken or turkey is on the menu. It will be a stunning addition to your Sunday night dinner table. As with any good recipe, adjust the seasonings to your taste. This recipe quantity is for an approximately 5-pound chicken.
Provided by Sheila Kampman
Categories Side Dish Stuffing and Dressing Recipes Rice Stuffing and Dressing Recipes
Time 1h
Yield 6
Number Of Ingredients 9
Steps:
- Heat butter in a large saucepan over medium heat. Stir in onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add water, dill weed, poultry seasoning, parsley, ground black pepper, chicken bouillon, and rice; bring to a boil. Reduce heat to medium-low, cover, and simmer until water is absorbed and rice is just slightly undercooked, 12 to 14 minutes. Stir, taste, and adjust seasonings if desired. Cool completely before using to stuff a chicken.
Nutrition Facts : Calories 131.6 calories, Carbohydrate 21.4 g, Cholesterol 10.2 mg, Fat 4.1 g, Fiber 1.2 g, Protein 2.7 g, SaturatedFat 2.5 g, Sodium 393.1 mg, Sugar 2.3 g
RICE-STUFFED SQUAB
For company or family, you'll be proud to serve these golden game birds. the rich-tasting dark meat goes well with the savory rice stuffing, which includes onion, celery, fresh mushrooms and raisins.
Provided by Taste of Home
Categories Dinner
Time 1h20m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- In a large skillet, saute celery and onion in butter until tender. Add the rice, mushrooms, raisins, 3 tablespoons orange juice concentrate, parsley, 3/4 teaspoon salt and marjoram. Sprinkle cavities of squab lightly with remaining salt; stuff with rice mixture. , Place on a rack in a roasting pan. Combine oil and remaining orange juice concentrate; drizzle over squab. Bake, uncovered, at 375° for 1 hour or until meat juices run clear and a thermometer inserted into the stuffing reads 165°, basting frequently.
Nutrition Facts : Calories 579 calories, Fat 47g fat (12g saturated fat), Cholesterol 71mg cholesterol, Sodium 700mg sodium, Carbohydrate 27g carbohydrate (13g sugars, Fiber 1g fiber), Protein 13g protein.
ROASTED SQUAB STUFFED WITH SHIITAKES AND PRESERVED LEMONS
Steps:
- Pre-heat an oven to 550 degrees (the highest it will go). Rub oil on the skin and season both the inside and outside with salt and pepper. In a hot skillet coat with the olive oil and sautee the shallots and shiitakes until soft, about 3 minutes. Season and set aside to cool. Mix with lemons, scallions, thyme and stuff the birds. Place birds on sheet tray and roast in the oven until crispy brown, about 8 to10 minutes. Turn the oven down to 350 and roast another 5 to10 minutes, depending on desired doneness, (I prefer medium rare, 7 minutes).
- Wine Recommendation: Olmos Reward, Frankland Estate, Aus
SAUSAGE AND RICE STUFFED SUMMER SQUASH
This is a variation on stuffed acorn squash recipe on this site; I changed enough things that it's a recipe all its own! It passed muster with my husband who doesn't like anything and my son who doesn't eat anything, so it's a winner in my house. Very good with French bread! I recommend spicy or at least medium sausage.
Provided by SamP
Categories Main Dish Recipes Stuffed Main Dish Recipes Stuffed Zucchini Recipes
Time 1h25m
Yield 4
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Place the squash halves cut sides down into a baking dish, and pour in enough water to cover the bottom of the pan.
- Bake in the preheated oven until the squash is tender, about 30 minutes.
- While the squash is baking, bring 2 cups of water to a boil in a saucepan over medium heat, and stir in the margarine and the contents of the rice package. Reduce heat to a simmer, and cook until rice is tender, about 7 minutes. Set the prepared rice aside.
- Heat a large skillet over medium heat, and cook the sausage, mushrooms, coriander, and salt (if needed) until the sausage is browned, about 10 minutes. Drain excess grease. Mix the sausage mixture with the cooked rice mixture in a bowl, and lightly stir in the apple, pecans, and Cheddar cheese.
- Pour melted butter into a baking dish, and place the squash, hollow sides up, into the dish. Stuff the rice and sausage mixture into the squash, allowing the stuffing to mound up and overflow into the dish if necessary. Sprinkle the stuffed squash with Parmesan cheese.
- Return to oven, and bake until the stuffing is hot and the cheese topping has browned, about 30 more minutes.
Nutrition Facts : Calories 505.5 calories, Carbohydrate 39 g, Cholesterol 58.9 mg, Fat 31.1 g, Fiber 4.1 g, Protein 18 g, SaturatedFat 10.9 g, Sodium 1515.9 mg, Sugar 6.6 g
SAUSAGE AND RICE STUFFED ACORN SQUASH
I was wanting to try a new recipe, but couldn't find exactly what I was looking for, so I created this. So glad, because it's a HUGE hit! Even my picky child and husband love it, and are requesting more! Another fall hit!
Provided by Sophias Mom
Categories Vegetable
Time 2h
Yield 6 1/2 stuffed squash, 6 serving(s)
Number Of Ingredients 20
Steps:
- 1. Preheat oven to 350 degrees. I cut a sliver of skin off the middle of the.
- back sides of the cut squash to "give it legs" (so that when it's right-side up and stuffed it doesn't roll around). Spray squash with cooking spray and sprinkle with salt and pepper. Place cut side down on a baking sheet and roast 30 minutes.
- 2. Meanwhile, bring water to boil. Add pinch of salt and both rice, and stir. Cover, reduce heat, and simmer 30 minutes.
- 3. Preheat nonstick skillet over medium heat. Add sausage and cook until no longer pink and crumbled. Remove from pan and drain.
- 4. Add olive oil to pan and next 8 ingredients. Saute until tender, 5-10 minutes. Season with salt and pepper to taste.
- 5. Combine cooked rice, sausage, and vegetable mix in large bowl. Add cranberries and 1/2 cup shredded cheese. Toss to combine. Add beaten egg and toss until thoroughly coated.
- 6. Stuff cavities of squash with filling and mound on top to use all filling. Cover and bake 30 minutes, until stuffing is almost set. Sprinkle with remaining 1/4 cup cheese and bake uncovered to melt, another 10 minutes.
- 7. Allow to cool and enjoy!
- **EDIT**: I did my prep while stuff was cooking, so I just put total time, start to finish (including prepping the squash), under cooking time. And another side note, I have some awesome pictures and having issues downloading them.
RICE STUFFED SUNBURST / PATTY PAN SUMMER SQUASH
Recently they have been selling some pretty large patty pan squash at the farmers' market, much larger than the little baby ones you often see roasted or grilled. I didn't want to just cut them up like regular squash so I searched around and found quite a few recipes for stuffed versions, baked in the oven. Didn't find one with rice though. This started as a recipe on about.com, but morphed as I have made it a few times, into what it is now. This only makes 4 squash, but you could easily double. You could make this a very substantial main course for a vegetarian if you added some protein. Note that the amount of rice is actually more than you'll need, by about 1/3 of a cup, we all really like the rice though so it's nice to have extra. In fact we like the rice so much I have doubled up that part of the recipe and used it for another meal. All depending on what you're serving this with, you could easily adjust the flavours, (ie I'm thinking feta, lemon & marjoram to go with greek). This is a small enough side dish that I can cook it in my toaster oven. Next is to try it on the BBQ. Hope you like it!
Provided by magpie diner
Categories Brown Rice
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Use a saute pan (with a lid) that will fit your 4 whole squash evenly. Add about 3 inches of water, lightly salt it and bring to a boil. Make sure your squash sit nice and flat -- cut off a bit on the bottom if need be, just not too much or you'll go through.
- Place your squash in the boiling water, cover and allow it to cook for about 10 minutes, until just fork tender. While the squash cooks, chop up your other ingredients.
- Once the squash is done, remove them gently and set them aside. Drain the water and clean out your pan.
- Returning the pan to the stove, heat the 1 tbsp of olive oil over medium heat. Add in the onion and cook for about 5-7 minutes, until translucent. Add in the garlic and cook for just a few minutes, watching it doesn't burn.
- Add in the raw rice and stir to coat. Add in the broth and bring to a boil. Depending on your broth, you may want to season with salt and pepper. Once at a boil, reduce the heat and cover. Cook for 45 minutes - at which time the rice should be cooked and liquid fully absorbed. (Depending on your rice, you may need slightly longer).
- While the rice cooks, cut the tops off of the squash (just below the green part). You want enough of a opening to work with, without wasting too much of the squash. Next, scoop out some of the insides being careful not to break through the sides or bottom. I like to score a circle using a paring knife and then scoop out with a regular teaspoon. It's basically the seedy part you want to remove, you don't have to take much from around the sides. You can chop up parts of what you scoop out and add it into the rice mixture. Set your squash aside again.
- Preheat your oven to 375. Have a baking dish ready (lightly oiled, or foil if you prefer).
- When the rice is done, take it off the heat and add in the 1/2 cup of parmesan, the fresh basil and spinach. Mix.
- Time to assemble. Using the 1 tsp of olive oil, lightly brush the outsides of the squash. Next, stuff the rice mixture into the hollow -- you can pack quite a bit in there, and have a bit overflowing on top. Place into the baking dish and finish by sprinkling the 1 tbsp of parmesan over top.
- Bake for 20 minutes.
Nutrition Facts : Calories 281.9, Fat 9.9, SaturatedFat 3.3, Cholesterol 12.3, Sodium 224.6, Carbohydrate 38.6, Fiber 2.1, Sugar 1.2, Protein 9.6
ROASTED SQUAB STUFFED WITH A CREOLE RICE DRESSING RECIPE
Provided by á-174942
Number Of Ingredients 23
Steps:
- * Note: See the "Bayou Blast - { Creole Seasoning}" recipe which is included in this collection. Boil the gizzards in water to cover in a saucepan over medium heat for about 1 hour, or until tender. Drain, reserving the broth. Finely chop the gizzards in a food processor. Combine the oil and flour in a large heavy saucepan over medium heat. Stir constantly for 8 to 10 minutes, making a dark brown roux. Add the ground pork to the roux and cook for 5 to 6 minutes, stirring occasionally. Add the onions, bell peppers, and celery and cook for 5 to 6 minutes, or until the vegetables are wilted. Add the chopped gizzards. Pour the reserved broth into a 1 cup measure. Add enough water to make a full cup. Add to vegetables. Mix in the cooked rice, stirring to coat evenly and break up any clumps. Add the salt, cayenne, green onions, and parsley. Mix well. Cook until the rice is warmed through, stirring occasionally. Preheat the oven to 400 degrees. Season the squab with Essence. Stuff the rice dressing into the cavity of each squab. Using butchers twine, tie the legs together tightly, to close the cavity of each squab. Place the squab on a baking sheet and brush each with the melted butter. Roast for 25 minutes or until golden brown and the internal temperature reaches 150 degrees. Remove the squab from the oven and allow to cool for a couple of minutes before serving. In a sauté pan, over medium heat, cook the bacon until crispy. Add the shallots and haricots verts. Season with salt and pepper. Sauté for 2 minutes. Remove from the heat. Place a squab in the center of each serving plate. Spoon some of the reduction sauce over each squab. Lay some of the haricots verts around each squab. Garnish with parsley. This recipe yields 6 servings.
WILD RICE-STUFFED DELICATA SQUASH
Experience the flavors of fall with our Wild Rice-Stuffed Delicata Squash recipe. Delicata squash is filled with a mixture of cream cheese, nuts, rice and mushrooms in our delicious Wild Rice-Stuffed Delicata Squash recipe.
Provided by My Food and Family
Categories Home
Time 1h
Yield 8 servings
Number Of Ingredients 7
Steps:
- Cook rice as directed on package, omitting the butter. Meanwhile, pierce each squash in several places with sharp knife; place on double layer of paper towels. Microwave on HIGH 5 to 7 min. or until squash is tender; cool slightly.
- Heat oven to 400°F. Cut squash lengthwise in half; scoop out and discard seeds. Place squash, cut sides up, in 13x9-inch baking dish; brush evenly with 1 Tbsp. of the dressing.
- Heat remaining dressing in large skillet on medium heat. Add mushrooms and celery; cook 4 to 5 min. or until tender, stirring frequently. Add cream cheese spread and rice; cook and stir on medium-low heat 2 to 3 min. or until cream cheese is completely melted and mixture is well blended. Spoon into squash halves; sprinkle with nuts.
- Bake 20 to 25 min. or until squash is tender and filling is heated through.
Nutrition Facts : Calories 200, Fat 10 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 15 mg, Sodium 450 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 6 g
WILD-RICE STUFFED SQUASH
Grace vegetarians at the Thanksgiving table (and beyond) with stuffed baked squash, flecked with crunchy pecans and sweet dried cherries.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains Rice Recipes
Time 1h
Number Of Ingredients 9
Steps:
- Preheat oven to 450 degrees. On a rimmed baking sheet, arrange squash cut side down; cover sheet tightly with aluminum foil. Roast until tender when pierced with the tip of a paring knife, about 40 minutes.
- Meanwhile, in a large saucepan, heat butter over medium. Add shallot, garlic, and sage; season with salt and pepper. Cook, stirring occasionally, until tender, 3 to 5 minutes. Add rice and 1 3/4 cups water; bring to a boil, cover, and reduce heat to low. Cook until tender, without stirring, about 25 minutes.
- Remove rice from heat, and stir in cherries and pecans; season stuffing with salt and pepper. Season the inside of each squash half with salt and pepper. Dividing evenly, mound stuffing into halves, and serve.
Nutrition Facts : Calories 463 g, Fat 17 g, Fiber 8 g, Protein 10 g
POTTED STUFFED SQUAB
Provided by Edna Lewis
Categories Poultry Roast Dinner Lunch Gourmet Peanut Free Tree Nut Free Soy Free
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 375°F with rack in middle.
- Arrange bread in 1 layer in a shallow dish and pour milk over it. Soak bread, turning once, just until it has absorbed most of milk, about 2 minutes. Squeeze excess milk from each slice, then tear bread into bite-size pieces, dropping them into a bowl. Discard milk.
- Melt 1/2 stick butter and add to bread along with livers, 1/2 teaspoon thyme, 1/2 teaspoon salt, and 1/4 teaspoon pepper, stirring to combine.
- Rinse squabs and pat dry. Chop off necks and wing tips and scatter in a large shallow baking pan. Divide stuffing among cavities of squabs, then close openings with wooden picks. Tie legs of each squab together with string and secure wings to sides with wooden picks.
- Stir together 3/4 teaspoon salt, 1/4 teaspoon pepper, and remaining 1/2 teaspoon thyme and rub all over squabs.
- Arrange squabs in baking pan (with necks and wing tips), without crowding, then cut remaining stick butter into 8 pieces and put 2 pieces on top of each bird.
- Roast, basting with butter from pan every 8 to 10 minutes, until an instant-read thermometer inserted into fleshy part of a thigh (do not touch bone) registers 160°F, about 1 hour.
- Transfer squabs to a platter and let stand, loosely covered with foil, while making sauce. Discard necks and wing tips and pour pan juices into fat separator. Let stand 1 minute to allow fat to separate from juices. Add water (1/2 cup) to pan and deglaze by boiling, stirring and scraping up brown bits, 1 to 2 minutes. Transfer to a small saucepan along with pan juices and 1/4 cup fat from separator and simmer, whisking, until emulsified, about 1 minute. Serve squabs with sauce on the side.
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