Vegetarian Stuffed Squash with Rice Recipe

Ingredients:

• 4 small acorn squash
• 1 cup uncooked brown rice
• 1 onion, chopped
• 2 celery stalks, chopped
• 2 garlic cloves, minced
• 1 cup vegetable broth
• 1/2 cup grated Parmesan cheese
• 1/4 cup chopped fresh parsley
• Salt and pepper to taste

Instructions:

1. Preheat oven to 400°F (200°C).
2. Cut off the stem end of each squash and scoop out the seeds and pulp with a spoon. Place the squash cut-side down on a baking sheet and bake for 30 minutes, or until tender.
3. In a saucepan, bring 2 cups of water to a boil. Add rice and stir. Reduce heat, cover, and let simmer for 45 minutes or until rice is tender.
4. In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add onion, celery, and garlic and cook for 8 minutes or until tender.
5. Add the cooked rice and vegetable broth to the skillet. Cook for 5 minutes or until the broth is absorbed.
6. Remove skillet from heat and stir in Parmesan cheese and parsley. Season with salt and pepper to taste.
7. Spoon the rice mixture into the squash cavities and put the squash back in the oven for 10 minutes or until the filling is heated through. Serve hot.

Verdict:

This vegetarian stuffed squash with rice is an impressive and flavorful dish that will satisfy any meat-free meal cravings. The combination of tender acorn squash, savory rice, and aromatic vegetables results in an incredibly tasty and nutritious meal that is both filling and satisfying to eat.

Serving suggestions:

Pair this dish with a light side salad or roasted vegetables to balance the flavors and textures. To make it a complete meal, add some protein, like sautéed tofu, tempeh, or chickpeas. Enjoy as a vegetarian main course or serve as a side dish for any festive occasion.