Ingredients Jump to Instructions ↓

  1. 1 acorn squash (approx. 1 1/2 to 2 lbs), halved lengthwise and seeded

  2. 1 cup red onion , chopped

  3. 4 cloves garlic , minced

  4. 1 tablespoon olive oil

  5. 1 cup Arborio rice

  6. 3 cups vegetable broth

  7. 3 cups packed fresh spinach , chopped

  8. 2 tablespoons finely shredded Parmesan cheese

Instructions Jump to Ingredients ↑

  1. Cut each squash in half crosswise into 1-inch slices and cook, covered, in a small amount of boiling water for 10-15 minutes, or until tender. Drain and keep warm.

  2. Meanwhile, in a large saucepan, cook onion and garlic in hot oil over medium heat for approx.

  3. minutes, or until onion is tender. Add uncooked rice; cook and stir 1 minute more.

  4. In a medium saucepan, bring broth to boiling. Reduce heat and simmer. Slowly add 1 cup of the broth to the rice mixture, stirring constantly. Continue to cook and stir until liquid is absorbed. Add another ½ cup of the broth; continue to cook and stir until liquid is absorbed. Add another 1 cup broth, stirring constantly until broth has been absorbed. Stir in remaining ½ cup of broth; cook and stir until rice is slightly creamy and just tender. (This step should take about 15-20 minutes).

  5. Add spinach and Parmesan cheese to saucepan, stirring with rice until spinach is lightly wilted. Serve immediately with squash slices.


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