Orzo and Cheese Baked in Acorn Squash |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
2 small acorn squash, halved, seeded |
3/4 cup water |
1 cup orzo (rice-shaped pasta; also called riso) |
1 cup low-fat (1%) milk |
1/2 cup canned vegetable broth |
1/2 cup grated sharp cheddar cheese |
2 tablespoons freshly grated parmesan cheese |
dash of hot pepper sauce (such as tabasco) |
Directions:
1. Preheat oven to 400° F. Cut off thin slice from rounded side of each squash half. Arrange squash, open side down, in roasting pan. Add 3/4 cup water to pan. Cover tightly with foil. Bake until squash is tender about 35 minutes. Remove from oven; discard water. Turn squash open side up. Sprinkle with salt and pepper. Maintain oven temperature.
2. Meanwhile, cook orzo in pot of boiling salted water until almost tender, about 5 minutes. Drain. Pour milk and broth into same pot; bring to boil. Add orzo; boil until liquid thickens and orzo is tender, stirring frequently, about 5 minutes. Remove from heat. Stir in cheddar and 1 tablespoon Parmesan. Season with hot pepper sauce, salt and pepper.
3. Divide orzo mixture among squash halves. Sprinkle with 1 tablespoon Parmesan. Bake until tops begin to brown, about 25 minutes.
4. PER SERVING: calories, 292; total fat, 7 g; saturated fat, 4 g; cholesterol, 19 mg Nutritional analysis provided by Bon Appétit
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