Ingredients Jump to Instructions ↓

  1. 2 large acorn or golden acorn squash (about 1-1/2 pounds each)

  2. 1 cup uncooked quick cooking brown rice

  3. 2 cups broccoli florets, chopped

  4. 1/2 teaspoon black pepper

  5. 1/2 teaspoon salt

  6. 1/4 cup chopped almonds, toasted

  7. 3/4 cup shredded sharp Cheddar or smoked gouda cheese

Instructions Jump to Ingredients ↑

  1. Cut squash in half crosswise; scrape out and discard seeds. Trim off stems and a small portion of pointed ends to allow squash to stand when turned over. Place squash halves cut sides down on microwavable plate; microwave on HIGH 12 to 15 minutes , or until almost tender when pierced. Place squash halves in 13X9-inch baking pan, cut sides up. Cover; let stand 3 minutes or until ready to fill. Preheat oven to 375°F.

  2. Meanwhile, cook rice according to package directions adding broccoli, pepper and salt during last 5 minutes of cooking. Stir in almonds.

  3. Mound rice mixture into squash, overflowing into dish if necessary; sprinkle with cheese. Bake 20 to 25 minutes or until squash is tender and cheese is melted.


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