Stuffed Acorn Squash with Mixed Rice Pilaf

Recipe by
Total Time:
15-30 minutes
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Technique: Saute Recipe
Difficulty: Medium

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  • 1 cup - mixed rice blend (it has white, brown, wild and red rice)
  • 1 - small acorn squash (prepared and baked)
  • 1 tsp - fennel seeds
  • 1 tsp - cumin seeds
  • 1 - large onion, chopped
  • 2 to 3 - scallions, white and green, chopped
  • 1 to 2 cloves - garlic, minced
  • 1 cup - white and orange carrots, chopped into small pieces (or you can use only orange carrots)
  • 1 - celery with greens, chopped
  • 1/2 cup - frozen green peas ( if using fresh, steam it for a few minutes until soft)
  • A few sprigs of sage
  • A few sprigs of cilantro/parsley
  • A few toasted sliced almonds (or you can use toasted acorn squash seeds too)
  • Salt and pepper to taste

How to Make Stuffed Acorn Squash with Mixed Rice Pilaf

  • Cook the rice as per instructions given in your packet.
  • Bake the acorn squash in a moderately hot oven.
  • Toast the almonds/seeds in a pan for a few minutes until lightly browned. Set aside.
  • In the same pan, heat 1/4 tsp of oil.
  • Add the cumin and fennel seeds to it.
  • Once the seeds start producing an aroma, add the onions, scallion whites and garlic.
  • Sprinkle a little salt to sweat out the onions and cook for 2-3 minutes until soft.
  • Add the celery and carrots and cook for another 5-6 minutes or until the vegetables are soft.
  • Remove the pulp from the acorn squash, making sure to leave some in the shell and add it to the onion mixture.
  • Toss it until well blended with other vegetables.
  • Now add the cooked rice and frozen peas along with scallion greens.
  • Add more seasoning if needed and cook for 1-2 minutes so that all the ingredients come together.
  • Finish off with plenty of herbs.
  • Take the acorn shell, spoon some of the rice mixture into it and garnish with nuts and some herbs.
  • Serve warm.
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