Easy 119 min

Curried Stuffed Acorn Squash

asian european greek indian korean mediterranean middle eastern region thai side main soup spicy bitter savory umami hard fast

Prep

35 min

Cook

84 min

Total

119 min

Ingredients (15)

2 acorn squash, halved and seeded g

1 tablespoon olive oil, or as needed g

½ cup diced red bell pepper g

½ cup sliced daikon radish g

¼ cup sliced leek g

¼ cup diced celery g

1 jalapeno pepper, diced g

1 tablespoon minced garlic g

2 cups vegetable stock g

1 cup brown rice g

1 cup chopped collard greens g

1 tablespoon curry powder g

1 ½ teaspoons red curry paste g

¼ cup chopped walnuts g

½ cup crumbled feta cheese g

Nutrition

kcal

fat

carbs

protein

Instructions

Wrap each squash half with plastic wrap.

Place wrapped squash, cut side down, in microwave; cook on high until squash is tender, 12 to 15 minutes. Leave squash wrapped while preparing filling.

Heat olive oil in a large skillet over medium heat; cook and stir red bell pepper, radish, leek, celery, jalapeno pepper, and garlic in the hot oil until softened, about 10 minutes. Add vegetable stock and rice; stir to combine. Cover and simmer until broth is absorbed and rice is tender, about 45 minutes.

Sprinkle greens into rice mixture; cover and simmer until greens are wilted, about 5 minutes. Add curry powder, curry paste, and walnuts to rice mixture; stir to combine.

Unwrap squash and set halves, cut sides up, into 4 soup bowls. Spoon about 2 tablespoons feta cheese into each squash half. Add a large scoop of rice mixture atop feta layer. Top rice mixture layer with any leftover feta.