Rice And Tomato Stuffed Squash |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 2 |
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A healthier alternative to lasagna Nice presentation Surprisingly kid-friendly Gluten-free Use your leftovers! Ingredients:
1 acorn squash |
1 cup brown or wild rice (i use half of each, usually leftover from other meals) |
3/4 cup tomato sauce (i use prego, but any at all will do) |
2 ounces (a 1x1x2 chunk) feta cheese, crumbled |
1/4 to 1/2 cup monterey jack cheese, grated |
Directions:
1. If you are not using already made or leftover rice, begin cooking the rice. This can be a relatively slow process so you will have more than enough time to prepare the rest of the ingredients.
2. Using a sturdy knife, cut the acorn squash in half along the ridges. In other words, begin and end on the stem
3. Scrape out the seeds from inside the acorn squash and throw them away.
4. Fill a microwavable dish (I use a deep porcelain with a glass lid) 1/2 inch of water and place both acorn squash halves open end down inside the dish. Replace the lid and microwave for 5-6 minutes on high.
5. Mix together feta and tomato sauce in a bowl. Mix in the rice when it is done cooking.
6. Fill the cavities of each acorn squash with equal shares of the filling. Cover the filling with a thin layer of the grated monterey jack cheese. Place acorn squash back in microwave (with the lid) for an additional 3-4 minutes.
7. Allow to cool for several minutes before serving-it will still be warm or even hot.
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