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Delicious Stuffed Butternut Squash Rice Recipes

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Stuffed Butternut Squash with Wild Rice Ahead of Thyme
Stuffed Butternut Squash with Wild Rice Ahead of Thyme from www.aheadofthyme.com

Description

Stuffed butternut squash rice recipes are an excellent way to enjoy the sweetness of squash and the nuttiness of rice in a single dish. This recipe involves scooping out the flesh of a butternut squash and filling it with vegetables, rice, and other flavorful ingredients. The result is a filling and nutritious meal that is perfect for cold winter nights.

Prep Time

The prep time for this recipe is around 20 minutes. This includes the time it takes to chop the vegetables, cook the rice, and prepare the squash.

Cook Time

The cook time for this recipe is approximately 45 minutes. This includes the time it takes to roast the squash and bake the stuffed squash.

Ingredients

For this recipe, you will need:
  • 1 medium butternut squash
  • 1 cup of brown rice
  • 1 onion, chopped
  • 2 cloves of garlic, minced
  • 1 red bell pepper, chopped
  • 1 green bell pepper, chopped
  • 1 cup of vegetable broth
  • 1 teaspoon of dried oregano
  • 1 teaspoon of dried basil
  • 1/2 teaspoon of salt
  • 1/4 teaspoon of black pepper
  • 2 tablespoons of olive oil

Equipment

For this recipe, you will need:
  • A baking sheet
  • A large pot with a lid
  • A sharp knife
  • A spoon
  • A mixing bowl
  • A skillet

Method

  1. Preheat your oven to 400 degrees Fahrenheit.
  2. Cut the butternut squash in half lengthwise and remove the seeds and pulp with a spoon.
  3. Place the squash halves face down on a baking sheet and roast for 30-35 minutes, or until tender.
  4. Cook the brown rice according to the package directions.
  5. Heat the olive oil in a skillet over medium heat.
  6. Add the onion and garlic to the skillet and cook for 2-3 minutes, or until the onion is translucent.
  7. Add the red and green bell peppers to the skillet and cook for an additional 5 minutes, or until the peppers are tender.
  8. Stir in the cooked brown rice, vegetable broth, oregano, basil, salt, and black pepper.
  9. Reduce the heat to low and simmer for 10 minutes.
  10. Remove the squash halves from the oven and flip them over so that they are face up.
  11. Spoon the rice mixture into the squash halves.
  12. Return the squash halves to the oven and bake for an additional 10-15 minutes, or until the rice is heated through.
  13. Serve hot and enjoy!

Notes

This recipe is very versatile and can be modified to suit your tastes. You can add different vegetables, spices, or proteins to the rice mixture to make it your own. You can also substitute the brown rice for quinoa or another grain if you prefer.

Nutrition Info

This recipe makes two servings. Each serving contains approximately:
  • Calories: 447
  • Carbohydrates: 73 grams
  • Protein: 8 grams
  • Fat: 15 grams
  • Fiber: 10 grams
  • Sugar: 8 grams
  • Sodium: 646 milligrams

Recipe Tips

To make this recipe even easier, you can cook the rice and roast the squash ahead of time. Then, all you have to do is prepare the rice mixture, stuff the squash, and bake it in the oven. You can also make a large batch of the rice mixture and use it throughout the week for quick and easy meals. Don't forget to save the seeds from the squash and roast them for a delicious and healthy snack!

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