Acorn Squash with Curried Stuffing

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Acorn Squash with Curried Stuffing

Curried Stuffed Acorn Squash

Published on March 9, 2020

  • 2 acorn squash, halved and seeded

  • 1 tablespoon olive oil, or as needed

  • ½ cup diced red bell pepper

  • ½ cup sliced daikon radish

  • ¼ cup sliced leek

  • ¼ cup diced celery

  • 1 jalapeno pepper, diced

  • 1 tablespoon minced garlic

  • 2 cups vegetable stock

  • 1 cup brown rice

  • 1 cup chopped collard greens

  • 1 tablespoon curry powder

  • 1 ½ teaspoons red curry paste

  • ¼ cup chopped walnuts

  • ½ cup crumbled feta cheese

  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.

Nutrition Facts (per serving)

401Calories14g Fat64g Carbs10g Protein
Nutrition FactsServings Per Recipe4Calories401% Daily Value *Total Fat14g18%Saturated Fat4g20%Cholesterol17mg6%Sodium501mg22%Total Carbohydrate64g23%Dietary Fiber9g31%Total Sugars10gProtein10gVitamin C60mg300%Calcium240mg18%Iron4mg21%Potassium1163mg25%

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