Q1: What is the absolute best way to cook an acorn squash for stuffing?

The microwave , as the recipe suggests, is the absolute fastest method and is perfect for a busy weeknight. However, if you have a little more time and want a slightly sweeter, more intensely flavorful, and beautifully caramelized squash, roasting it in the oven is the best method.

Q2: Can I make the cheesy rice filling ahead of time?

Yes, this is a perfect meal-prep recipe! You can prepare the entire cheesy rice and spinach filling and store it in an airtight container in the refrigerator for up to 3 days . This turns the final meal into a very quick, 20-minute dinner of just cooking the squash and baking.

Q3: How do I keep my cheese sauce from being grainy or lumpy?

The secret to a perfectly smooth sauce is to make a proper roux , and to use freshly shredded cheese . By cooking the flour in the butter first, and then slowly whisking in the milk, you create a smooth, stable base. Pre-shredded cheeses are often coated in starches that can prevent them from melting smoothly, so shredding your own from a block is always the best choice.

Q4: Can I freeze this stuffed squash?

It is generally not recommended to freeze the finished, stuffed acorn squash, as the texture of the cooked squash can sometimes become a bit watery and mushy upon thawing. However, the cheesy rice and spinach filling on its own freezes beautifully!

Q5: Can I use a different kind of winter squash?

Of course! This delicious and versatile filling is also fantastic when stuffed into a roasted butternut squash, a delicata squash, or even a small sugar pumpkin .

Cheesy Rice-Stuffed Acorn Squash

The Ultimate Cheesy Rice-Stuffed Acorn Squash

A comforting vegetarian main course, this recipe features tender acorn squash halves filled with a creamy, cheesy rice and spinach mixture. The acorn squash is quickly cooked in the microwave for convenience. A homemade cheddar cheese sauce is made on the stovetop with sautéed onions and garlic, then combined with pre-cooked brown rice and squeezed-dry spinach. This savory filling is spooned into the squash ‘bowls,’ topped with more cheese, and baked until golden brown and bubbly.

Author: Grace

Ingredients

2 small acorn squash, halved lengthwise and seeded
Kosher salt and freshly ground pepper
3 tablespoons unsalted butter
1/2 onion, finely chopped
2 cloves garlic, minced
2 tablespoons all-purpose flour
2 cups milk
1 cup shredded cheddar cheese (about 4 ounces), plus more for topping
1/4 teaspoon ground nutmeg
2 cups cooked brown rice
1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry
Chopped fresh parsley, for topping

Instructions

Place the squash halves, cut-side up, in a large microwave-safe dish with 1 tablespoon of water. Dot the squash with 1 tablespoon of butter and season with salt and pepper. Cover loosely with plastic wrap and pierce to vent. Microwave for about 15 minutes, until tender.
While the squash cooks, melt the remaining 2 tablespoons of butter in a large pot or Dutch oven over medium heat. Add the onion and cook for about 5 minutes, until softened. Add the garlic and cook for 1 more minute.
Stir in the flour and cook for 3 minutes to create a roux.
Gradually whisk in the milk until smooth. Bring the sauce to a simmer and cook for about 5 minutes, until it has thickened.
Stir in 1 cup of the cheddar cheese until melted. Add the nutmeg, 3/4 teaspoon of salt, and a few grinds of pepper.
Stir in the cooked brown rice and the squeezed-dry spinach.
Assemble and Bake: Preheat the oven to 425°F.
Transfer the cooked squash to a rimmed baking sheet. Fill the squash halves with the prepared rice mixture.
Sprinkle with more cheddar cheese and bake for about 15 minutes, until lightly browned and heated through.
Top with fresh parsley before serving.

Notes

This recipe uses several time-saving shortcuts, including pre-cooking the squash in the microwave and using pre-cooked rice.
Squeezing the thawed spinach very dry is a crucial step to prevent the filling from becoming watery.
The creamy filling is based on a classic homemade béchamel cheese sauce.

Find it online: https://www.eatswithsoul.com/cheesy-rice-stuffed-acorn-squash/

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