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Stuffed acorn squash

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Stuffed acorn squash

with rice, chickpeas, orange, dried cranberries, parmesan and thyme

Informations supplémentaires
40 min. | 555 kcal | easy | Vegetarian | Printable version
1. Cook the squash Preheat the oven at 425°F. Cut the squash in two and remove all the seeds. Trim both ends of the squash so it can stand upright. Drizzle the inside of the squash with some oil, salt and pepper. Put the flesh side on a lined sheet pan. Bake in the oven for 25- 30 minutes.
2. Cook the rice Bring a pot with 1 2P | 1.5 3P cups of water and the broth cube to a boil. Pour the rice, cover and cook over low heat for 8-10 minutes.
3. Setup Peel the orange and cut into cubes. Chop the spinach. Drain and rinse the chickpeas.
4. Mix the rice Mix the rice with the orange, spinach, cranberries, spices, chickpeas and thyme. Add salt and pepper to taste.
5. Stuff the squash When the squash is ready, flip it and fill the inside with the rice mixture. Add the parmesan on top. Bake in the oven for 5 minutes.
6. Plate your dish Serve the squash. Add a drizzle of oil and some black pepper to taste. Bon appétit!
1unitAcorn Squash
80gBasmati Rice
200mlChickpeas
1unitOrange(s)
30gDried Cranberries
1unitVegetable Broth Cube(s)
0.5unitThyme
60gGrana Padano Cheese
80gBaby Spinach
9gSpice Mix (garlic powder,cumin powder,cinnamon powder)
What you need pot, sheet pan, bowl, strainer
555 kcal
Amount
% daily value
Amount
% daily value
carbohydrate 98g
33%
fat 11g
17%
cholesterol 22mg
7%
fiber 5g
20%
protein 21g
saturated 4g
20%
sodium 1447mg
60%
sugar 17g
trans 0g