Best Squeamish Squash With Rice Recipes

ACORN SQUASH STUFFED WITH MUSHROOMS AND RICE

Acorn Squash Stuffed with Mushrooms and Rice image

These work as well on the Thanksgiving table as they do on a meatless Monday.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Pasta and Grains Rice Recipes

Time 1h

Number Of Ingredients 9

Ingredients

2 acorn squash (1 pound each), halved crosswise, seeded, and bottoms trimmed to lie flat, if necessary
Salt and pepper
3 tablespoons olive oil, divided
1/2 pound cremini or button mushrooms, trimmed and diced small
1 medium yellow onion, diced small
3/4 teaspoon dried thyme
1 cup long-grain white rice
2 cups vegetable or chicken broth
1/2 cup grated Parmesan (2 ounces)

Steps:

Preheat oven to 450 degrees. On a rimmed baking sheet, season cut sides of squash with salt and pepper, drizzle with 1 tablespoon oil, and turn cut sides down. Cover sheet tightly with foil and roast until tender, about 35 minutes.
Meanwhile, in a medium straight-sided skillet, heat remaining 2 tablespoons oil over medium-high. Add mushrooms, onion, and thyme; season with salt and pepper. Saute until mushrooms are golden, 8 minutes. Add rice and broth and bring to a boil; cover and reduce heat to low. Cook until liquid is absorbed, 20 minutes.
Remove squash from oven and heat broiler. Carefully scoop out 2 to 3 tablespoons flesh from each squash half and stir into rice; season with salt and pepper. Divide rice mixture among squash halves, sprinkle with Parmesan, and broil until melted, 2 minutes.

Nutrition Facts : Calories 432 g, Fat 14 g, Fiber 5 g, Protein 12 g, SaturatedFat 3 g

SUMMER SQUASH RICE

Summer Squash Rice image

Summer Squash Rice is a quick & easy dish that's ready and on the table in 40 minutes!

Provided by Holly Nilsson

Categories Dinner Entree Main Course

Time 40m

Number Of Ingredients 10

Ingredients

2 cups chicken broth
1 cup long-grain white rice (uncooked)
2 tablespoons butter (divided)
½ teaspoon Italian seasoning
2 cups summer squash (or zucchini, diced ¼")
1 clove garlic (minced)
1 small tomato (diced)
½ cup parmesan cheese (grated)
salt & pepper (to taste )
1 tablespoon parsley (chopped)

Steps:

Bring chicken broth, rice, 1 tablespoon of butter, and Italian seasoning to a boil. Reduce heat to a simmer and cover. Cook 15 minutes or until rice is tender.
Meanwhile, heat remaining butter over medium heat in a small skillet. Add summer squash and garlic and cook just until squash is tender, about 5 minutes.
Once rice is cooked, stir in cooked squash, tomato, parmesan cheese, and salt & pepper to taste. Cover and let rest 5 minutes.
Garnish with parsley and additional parmesan cheese if desired.

Nutrition Facts : ServingSize 0.25 of recipe, Calories 289 kcal, Carbohydrate 41 g, Protein 9 g, Fat 10 g, SaturatedFat 6 g, Cholesterol 24 mg, Sodium 686 mg, Fiber 2 g, Sugar 2 g

RICE WITH SUMMER SQUASH

Rice with Summer Squash image

I don't usually create my own recipes, but this one passed my palate test. It offers a buttery flavor that those of us who are watching our weight miss at times. -Heather Ratigan of Kaufman, Texas

Provided by Taste of Home

Categories Side Dishes

Time 40m

Yield 4 servings.

Number Of Ingredients 9

Ingredients

1 cup chopped carrots
1/2 cup chopped onion
1 tablespoon butter
1 cup reduced-sodium chicken broth or vegetable broth
1/3 cup uncooked long grain rice
1/4 teaspoon salt
1/4 teaspoon pepper
1 medium yellow summer squash, chopped
1 medium zucchini, chopped

Steps:

In a large saucepan coated with cooking spray, cook carrots and onion in butter until tender. Stir in the broth, rice, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 13 minutes., Stir in yellow squash and zucchini. Cover and simmer 6-10 minutes longer or until rice and vegetables are tender.

Nutrition Facts : Calories 123 calories, Fat 3g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 346mg sodium, Carbohydrate 21g carbohydrate (5g sugars, Fiber 3g fiber), Protein 4g protein. Diabetic Exchanges

BLACK WILD RICE-STUFFED ACORN SQUASH

Black Wild Rice-Stuffed Acorn Squash image

Provided by Katie Lee Biegel

Categories side-dish

Time 1h10m

Yield 4 servings

Number Of Ingredients 16

Ingredients

2 acorn squash
3 tablespoons olive oil
Kosher salt and freshly ground black pepper
1 tablespoon unsalted butter
1/3 cup panko breadcrumbs
1 tablespoon minced fresh flat-leaf parsley
1/4 teaspoon garlic salt
3 1/2 ounces shiitake mushrooms, thinly sliced
1/2 cup thinly sliced leeks (white and light green parts only)
2 cups chopped kale
1 clove garlic, minced
1 1/2 cups cooked forbidden rice or black wild rice (I like to substitute vegetable broth for water in cooking the rice to add more flavor)
1/4 cup dried currants
2 tablespoons low-sodium soy sauce
1 tablespoon honey
1 tablespoon sherry vinegar

Steps:

Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
Cut the squash in half lengthwise and use a spoon to scoop out the seeds and discard. Drizzle with 1 tablespoon olive oil and season with salt and pepper. Place cut-side down on the lined baking sheet and bake until tender, 25 to 30 minutes. Leave the oven on at 400 degrees F.
Heat the butter and 1 tablespoon olive oil in a large skillet over medium-low heat until the butter is melted. Add the breadcrumbs, increase the heat to medium high and cook, stirring constantly, until the breadcrumbs begin to turn golden brown. Stir in the parsley and garlic salt. Transfer to a dish.
Wipe the skillet clean. Heat the remaining 1 tablespoon olive oil over medium heat. Saute the mushrooms and leeks until tender, 5 to 6 minutes. Stir in the kale and garlic and cook until the kale wilts, about 5 minutes. Stir in the rice, currants, soy sauce, honey and vinegar. Season with salt and pepper.
Scoop some of the mixture into the cavity of each acorn squash half and top with the reserved breadcrumbs. Bake until heated through, 25 to 30 minutes.