Rice Pilaf in Winter Squash

Acorn squash in the oven

The Ingredients for the rice

I’ve really enjoyed cooking with all of the winter squash that are abundant this time of the year.  In addition to being beautiful, they are very inexpensive at my local farmer’s market.  You can find step-by-step instructions on how to bake them in this post.

The shape and beauty of the acorn squash makes them a perfect edible bowl for many recipes.  When I last purchased a few to make this dish, I had someone tell me that their mother always used acorn squash to bake meatloaf in when they were young.

I decided to fill my squash with a rice mixture that would be a good side for Thanksgiving.  This would also be a terrific way to use some of your leftover turkey after the feast.  You could easily add any meats or vegetables you like to this recipe to make an even heartier one-dish meal.

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Rice Pilaf in Winter Squash

Prep Time: 10 minutes

Cook Time: 30 minutes

40 minutes

Number of servings: 4

Per Serving 531 calories

Fat 7 g

Carbs 100 g

Protein 12 g

4

This is a delicious way to enjoy a one-dish meal. Winter squash provides an elegant bowl for seasoned rice.

Ingredients

1 1/2 cup rice blend of choice (brown rice, wild rice, white rice, etc.)

2 cup chicken broth

1 cup dry white wine (or omit and use 1 more cup of chicken broth)

2 stalks celery chopped (about 1 cup)

1 cup chopped apple

1 cup diced andouille sausage (or other sausage of choice)

1/2 cup chopped green onion

1/3 cup dried cranberries

1 tsp seasoning blend of choice (herbed salt)

2 acorn squash

Directions

Combine all ingredients except squash in a large pot or rice cooker and cook according to rice instructions (brown rice blends will take longer than white rice or par-boiled).

While the rice cooks, bake the squash until tender.

Fill each winter squash half with the rice mixture and serve.

If the squash are too round on the bottom,, trim slightly to keep them from rolling.