Acorn Squash Rice Recipe
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Season with salt and pepper.
Acorn squash rice recipe. Meanwhile in a large saucepan bring the rice water and soy sauce to a boil. Remove pan from heat. Remove squash from oven and heat broiler.
Bake at 425 f for 10 minutes or until squash halves are tender and lightly browned. Stir in cooked rice remaining 1 4 teaspoon salt parsley juice and pepper. Cook until liquid is absorbed 20 minutes.
Pop the wild rice stuffed acorn squash back into the oven and bake for an additional 8 10 minutes. Once tender remove the squash from the oven. Add the nutmeg 3 4 teaspoon salt and a few grinds of pepper.
Divide rice mixture among squash halves sprinkle with parmesan and broil until melted 2 minutes. Lightly oil a baking dish large enough to hold the 4 squash halves in one layer. Serve as is or garnish with freshly chopped parsley or thyme.
Once the squash halves are cooled enough to handle flip them over and spoon the wild rice filling into the cavity of each squash half. Preheat oven to 350 degrees f 175 degrees c. Scoop out until there s about 3 4 inches of squash left in the halves.
Stuffing the acorn squash. Cover and bake at 350 for 40 45 minutes or until tender. Mix the squash with the rice and season with salt and pepper to taste.
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