Curried Stuffed Acorn Squash

Curried Stuffed Acorn Squash

JennyB

"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."
Saved
Save
I Made It Rate it Share Print
Added to shopping list. Go to shopping list.

Ingredients

1 h servings 401 cals
Serving size has been adjusted!
Original recipe yields 4 servings

Nutrition

  • 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

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

or

Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)



May we suggest

ADVERTISEMENT

Directions

Print
  • 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.

Footnotes

  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Reviews

Read all reviews 4
Most helpful
Most positive
Least positive
Newest

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 w...

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 cu...

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

This was excellent! I followed very close only did not have brown rice so used half white and half wild.

Other stories that may interest you