Baked Acorn Squash with Curried Rice
The appeal of using a vegetable as an edible container for serving is obvious. Add to this the beauty of acorn squash, and the seductive flavors of a curry-scented, cheese-topped rice stuffing, and you have a winner.
1 cup brown rice
¾ teaspoon salt
2 large acorn squash (about 1½ pounds each)
2 teaspoons olive oil
3 garlic cloves, minced
¾ teaspoon ground ginger
¾ teaspoon curry powder
½ cup pitted dried plums (prunes), chopped
¼ cup mango chutney, chopped
1 tablespoon fresh lemon juice
¾ cup shredded reduced-fat sharp Cheddar cheese
½ cup plain fat-free yogurt
1 In a medium saucepan, cook the rice according to package directions, using ¼ teaspoon of salt.
2 Meanwhile, preheat the oven to 400°F. Halve the squash lengthwise and remove the seeds. Cut off a thin sliver from the bottom of each squash half so it will sit flat. Place the squash halves, cut-sides down, in a baking dish with water to come ½ inch up the sides of the squash. Bake until softened, about 20 minutes. Remove from the oven, but leave the oven on.
3 Scoop out most of the squash flesh, leaving a sturdy shell. Cut the flesh into ½-inch chunks.
4 In a large nonstick skillet, heat the oil over medium heat. Add the garlic and cook until fragrant, about 30 seconds. Add the chunks of squash and cook, stirring frequently, until lightly colored, about 5 minutes.
5 Stir in the ginger, curry powder, and remaining ½ teaspoon salt, and cook until fragrant, about 1 minute. Stir in the dried plums, chutney, and lemon juice, and cook until the squash is tender, about 10 minutes. Stir in the rice and remove from the heat.
6 Drain any liquid remaining in the baking dish and place the squash shells, cut-side up, in the dish. Spoon the stuffing mixture into the shells, sprinkle with the Cheddar, cover with foil, and bake until heated through, about 10 minutes.
7 Serve topped with the yogurt.
Makes 4 servings
per serving: 480 calories, 9g total fat (2.9g saturated), 12mg cholesterol, 14g dietary fiber, 93g carbohydrate, 15g protein, 755mg sodium. good source of: calcium, fiber, magnesium, niacin, potassium, selenium, thiamin, vitamin B6.
Even Healthier: no salt or salt to taste
Options: replace reduced-fat Cheddar cheese with dairy-free cheese and plain fat-free yogurt with dairy-free yogurt to make vegan and dairy free
If you are looking for a cozy and satisfying fall dish, look no further than this baked acorn squash with curried rice. This recipe combines tender roasted acorn squash with a flavorful rice stuffing made with wild rice, pecans, cranberries, cheese and curry powder. It’s a great way to use up leftover cooked rice, or you can make it from scratch with this easy method. Either way, you’ll end up with a hearty and delicious meal that’s perfect for a chilly evening.
To make this dish, you’ll need three medium acorn squash, halved and seeded. Place them cut side down on a baking sheet and roast for about 45 minutes, or until soft. While the squash is roasting, prepare the rice stuffing. In a large skillet, saute some onion and apple in butter until soft, then stir in cooked white rice, cooked wild rice, chopped pecans, dried cranberries, ricotta salata cheese (or feta), heavy cream, apple cider vinegar, honey, ginger and curry powder. Season with salt and pepper to taste.
When the squash is done, flip them over and fill each cavity with the rice mixture, mounding it slightly. Return to the oven and bake for another 20 minutes, or until the stuffing is heated through and golden on top. Enjoy your baked acorn squash with curried rice as a main course or a side dish. You can garnish it with some chopped parsley or cilantro for extra freshness and color.