Stuffed Acorn Squash with Rice

Stuffed Acorn Squash with Rice is a delightful and hearty dish that combines sweet, roasted acorn squash with a savory rice filling. This Kosher American dinner is perfect for a cozy meal, offering a balance of flavors and textures.

Ingredients

• 2 acorn squashes - medium size
• 1 cup cooked brown rice
• 1/2 cup cooked chickpeas - drained and rinsed
• 1/4 cup dried cranberries
• 1/4 cup chopped walnuts
• 1/4 cup diced onion
• 1 clove garlic - minced
• 1 teaspoon ground cinnamon
• 1 teaspoon ground cumin
• 1 tablespoon olive oil
• Salt - to taste
• Pepper - to taste
• Fresh parsley - for garnish

Steps

1. Preheat the oven to 190°C (375°F).
2. Cut the acorn squashes in half vertically and scoop out the seeds.
3. Brush the insides of the squash with olive oil and season with salt and pepper.
4. Place the squash halves cut side down on a baking sheet and roast in the oven for 25-30 minutes or until tender.
5. In a skillet, heat the remaining olive oil over medium heat. Add the diced onion and garlic, cooking until softened, about 3-5 minutes.
6. In a large bowl, combine the cooked brown rice, chickpeas, cranberries, walnuts, cinnamon, cumin, salt, and pepper. Mix well.
7. Once the squashes are done roasting, carefully flip them cut side up and fill each half with the rice mixture.
8. Return the stuffed squashes to the oven and bake for an additional 15 minutes.
9. Remove from the oven, garnish with fresh parsley, and serve warm.

Nutrition

• Calories: 450
• Protein: 12 g
• Carbs: 75 g
• Fiber: 10 g
• Sugar: 8 g
• Sodium: 150 mg
• Cholesterol: 0 mg
• Total Fat: 16 g
• Saturated Fat: 2 g
• Unsaturated Fat: 14 g
• Water: 0.5 L

Health Benefits

• Rich in vitamins A and C, promoting healthy skin and immune function.
• High in fiber, aiding digestion and promoting a feeling of fullness.

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