Stuffed squash is a great vegetarian entree for weeknight dinners. The combination of rice, green chile, corn and melted cheese makes a perfect stuffing for acorn squash.
This recipe by JeanMarie Brownson was originally published in the Chicago Tribune.
- 4 small (about 1 pound each) acorn squash, halved, seeds and fibers removed
- 2 to 3 Tablespoons unsalted butter or olive oil
- 1 medium-size white onion, chopped
- 2 medium-size poblano chiles, halved, seeded, chopped (or 1 poblano and 1 red or yellow bell pepper)
- 3 large cloves garlic, crushed
- 2 Cups cooked white or brown rice OR 1 pouch (8.8 to 10.5 ounces) fully cooked rice
- 1 Cup frozen corn kernels, thawed
- 1/2 Teaspoon salt
- 1/2 Teaspoon each: thyme, black pepper
- 1/8 Teaspoon ground allspice
- 1 1/3 Cup shredded Chihuahua or Monterey jack cheese
- 3 green onions, trimmed, chopped
- 1/4 Cup chopped fresh cilantro
- Lime wedges
Put squash halves, cut side down, in a single layer in a microwave-safe baking dish. (Work in batches to accommodate your microwave oven).
Add about ½ inch of water to the dish; cover with lid or plastic wrap vented at one corner.
Microwave on high, turning dish if needed, until a fork can be inserted easily in the flesh of the squash, 13 to 15 minutes.
Keep covered while you cook the remaining squash. (Refrigerate cooked squash halves up to 2 days.)
For filling, melt butter or heat oil in large skillet over medium heat.
Add onion and poblano; cook until tender, 5 to 6 minutes. Stir in garlic; cook, 1 minute.
Stir in rice, corn, salt, thyme, pepper and allspice; heat thoroughly. Remove from heat.
Stir in cheese, green onions and cilantro. Taste and adjust seasonings.
Heat oven to 350 degrees.
Arrange cooked squash halves cut side up in oiled baking dishes. Sprinkle with salt and pepper to taste.
Spoon a quarter of the filling into each squash. Cover with a sheet of oiled aluminum foil.
Bake until heated through, about 20 minutes (longer if squash has been refrigerated before stuffing).
Serve hot with a squeeze of lime.