Delectable Southern European Stuffed Acorn Squash
Step into the heart of Southern European Cuisine with this delightful vegetarian recipe. Perfectly roasted acorn squash offers a sweet and savory base, filled with a tantalizing blend of brown rice, pumpkin, and a mix of aromatic herbs and spices. This dish is not only bursting with flavors but also addresses dietary and allergy concerns, ensuring a satisfying and safe meal for vegetarian diets and those with lactose, additive, and fish, meat, and red meat allergies.
Serves: 2, Difficulty: Expert
Ingredients
- 2 acorn squash, halved and seeds removed
- 150 grams brown rice
- 150 grams pumpkin, diced
- 2 tablespoons olive oil
- 1 tablespoon fresh parsley, chopped
- 1 tablespoon fresh basil, chopped
- 1 teaspoon oregano
- 1 teaspoon thyme
- 1 teaspoon rosemary
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1 tablespoon pumpkin seeds
- 1 tablespoon sunflower seeds
Method
- Preheat the oven to 200°C.
- Brush the acorn squash halves with 1 tablespoon of olive oil, season with salt and pepper, and place them on a baking tray. Roast in the oven for about 40-45 minutes or until tender.
- While the squash is roasting, cook the brown rice according to the package instructions. Set aside once done.
- In a large skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the diced pumpkin and cook until tender, about 10 minutes.
- Add the cooked brown rice to the skillet with pumpkin, and season with oregano, thyme, rosemary, paprika, and a pinch of salt and pepper. Mix well to combine.
- Once the squash is roasted and tender, remove them from the oven and let them cool slightly.
- Fill each squash half with the brown rice and pumpkin mixture. Sprinkle the chopped parsley and basil on top.
- Garnish with pumpkin seeds and sunflower seeds for a delightful crunch.
- Serve warm and enjoy this Southern European treat!
Tips
- For a more aromatic filling, consider adding a pinch of ground cinnamon and cloves.
- Preparing the brown rice in vegetable stock can add more depth of flavor to the dish.
Nutritional Information
| Nutrient | Per 100g | Per Serving |
|---|---|---|
| Energy | 80 kcal / 334 kJ | 320 kcal / 1336 kJ |
| Fat | 3 grams | 12 grams |
| Saturated Fat | 0.4 grams | 1.6 grams |
| Carbohydrates | 12 grams | 48 grams |
| Sugars | 2 grams | 8 grams |
| Protein | 2 grams | 8 grams |
| Salt | 0.6 grams | 2.4 grams |
