Recipe Details

Stuffed Acorn Squash

  • Servings: 2
  • Ready In 40 minutes
  • 1 acorn squash, halved lengthwise and seeds removed
  • 1 tablespoon melted butter
  • salt and pepper, to taste
  • 1/2 tablespoon butter
  • 1 large shallot, diced
  • 1 cup RiceSelect™ Royal Blend®, cooked according to package
  • 1/4 cup dried cranberries
  • 1/4 cup pecans, chopped
  • 2 tablespoons chopped parsley
  • salt and pepper, to taste
Heat the oven to 450°F and arrange a rack in the middle.

Place the squash cut-side up on a baking sheet, brush with melted butter (over the tops and insides of the squash halves) and season with salt and pepper. Roast in the oven until just fork tender, about 25 to 30 minutes.

In medium size skillet, melt butter over medium heat. Sauté shallot until slightly tender, about 3 minutes. Stir in remaining ingredients, mixing well and heating through. Remove from heat.

Divide the rice filling among the roasted squash halves and serve immediately.

Nutritional Facts

  • Serving Size 1 Serving (366g)
    Servings Per Recipe: 2
  • Amount Per Serving
  • Calories 524
    Calories From Fat 326
  • % Daily Value
  • Total Fat 36g
    48%
  • Saturated Fat 17g
    87%
  • Trans Fat 2g
  • Cholesterol 69g
    21%
  • Sodium 353g
    12%
  • Total Carbohydrate 51g
    15%
  • Dietary Fiber 6g
    24%
  • Sugars 45g
  • Protein 5g
    7%