Cheesy Rice-Stuffed Acorn Squash

Difficulty Level: Easy
Nutritional Information (per serving): 526 calories, 25g total fat, 14g saturated fat, 78mg cholesterol, 727mg sodium, 60g carbohydrates, 7g dietary fiber, 20g protein
Total Time: 40 minutes
Preparation Time: 10 minutes
Cooking Time: 30 minutes

Transform your fall dinner into a cozy delight with this irresistible Cheesy Rice-Stuffed Acorn Squash. Creamy cheddar sauce envelops nutty brown rice and vibrant spinach, all nestled in tender acorn squash halves for a comforting, golden-crusted dish that's simple to make and bursting with flavor.

Ingredients:

2 small acorn squash, halved lengthwise and seeds removed
Kosher salt and freshly ground black pepper, to taste
3 tablespoons unsalted butter
1 onion, finely diced
2 cloves garlic, minced
2 tablespoons all-purpose flour
2 cups milk
1 cup shredded cheddar cheese (about 4 ounces), plus extra for sprinkling
teaspoon ground nutmeg
2 cups cooked brown rice
1 10-ounce package frozen chopped spinach, thawed and thoroughly drained
Fresh parsley, chopped for garnish

Instructions:

Preheat your oven to 425F and position a rack in the upper third. Place squash halves cut-side up in a large microwave-safe dish with 1 tablespoon water. Dot each with tablespoon butter, season with salt and pepper, cover with plastic wrap (poke steam holes), and microwave on high until tender, about 15 minutes.
Meanwhile, melt remaining 2 tablespoons butter in a large pot over medium heat. Saut onion until softened, about 5 minutes. Add garlic and cook 1 minute. Sprinkle in flour, stirring 3 minutes to make a roux. Whisk in milk smoothly, simmer until thickened, about 5 minutes. Off heat, stir in cheddar until melted. Season with nutmeg, teaspoon salt, and pepper.
Fold in rice and drained spinach. Fill squash halves on a rimmed baking sheet. Top with extra cheese and bake until golden and crisp, about 15 minutes. Garnish with parsley and dig into this cheesy, hearty masterpiece!

Photo by Charles Masters
Courtesy of Recipe Iseasy Magazine