Best Cheesy Chorizo And Orzo Stuffed Acorn Squash Recipes

Cheesy Stuffed Acorn Squash image

Provided by Nancy Van Ess

Categories Vegetable

Time 54m

Yield 2 serving(s)

Number Of Ingredients 11

1 large acorn squash
2 tablespoons butter
2 tablespoons onions, chopped
1/2 cup broccoli floret, chopped
1/4 cup mushroom, chopped
2 tablespoons celery, chopped
2 tablespoons walnuts, chopped
1/2 teaspoon brown sugar
1/2 teaspoon soy sauce
1 tablespoon fresh basil, chopped
1/4 cup muenster cheese, grated

Steps:

Heat oven to 400°F.
Cut squash in half and remove the seeds.
Rub the cut flesh with salt and place flesh side down in a baking dish and bake for about 35 minutes.
While the squash is baking, sauté onion in butter until clear and add chopped broccoli florets, mushrooms and celery.
Sauté about 4 minutes.
Stir in walnuts and fresh basil, then sprinkle with brown sugar and soy sauce, adjust seasoning to taste. Toss to mix well.
Check baking squash with a fork to see if it glides through the flesh.
Stuff with vegetable mixture, top with equal amounts of grated cheese and return to oven for about 5 minutes.
NOTES : Baked acorn squash halves stuffed with sautéed broccoli, cheese and walnuts.

Nutrition Facts : Calories 304.8, Fat 20.8, SaturatedFat 10.5, Cholesterol 44.1, Sodium 292.5, Carbohydrate 27.2, Fiber 4.1, Sugar 2.2, Protein 7.4

Orzo and Cheese Baked in Acorn Squash image

Yield Serves 4

Number Of Ingredients 8

2 small acorn squash, halved, seeded
3/4 cup water
1 cup orzo (rice-shaped pasta; also called riso)
1 cup low-fat (1%) milk
1/2 cup canned vegetable broth
1/2 cup grated sharp cheddar cheese
2 tablespoons freshly grated Parmesan cheese
Dash of hot pepper sauce (such as Tabasco)

Steps:

Preheat oven to 400° F. Cut off thin slice from rounded side of each squash half. Arrange squash, open side down, in roasting pan. Add 3/4 cup water to pan. Cover tightly with foil. Bake until squash is tender about 35 minutes. Remove from oven; discard water. Turn squash open side up. Sprinkle with salt and pepper. Maintain oven temperature.
Meanwhile, cook orzo in pot of boiling salted water until almost tender, about 5 minutes. Drain. Pour milk and broth into same pot; bring to boil. Add orzo; boil until liquid thickens and orzo is tender, stirring frequently, about 5 minutes. Remove from heat. Stir in cheddar and 1 tablespoon Parmesan. Season with hot pepper sauce, salt and pepper.
Divide orzo mixture among squash halves. Sprinkle with 1 tablespoon Parmesan. Bake until tops begin to brown, about 25 minutes.