Brown Rice and Beef Stuffed Acorn Squash
 
Prep time
Cook time
Total time
 
A hearty and wholesome dish that is reminiscent of stroganoff in terms of flavor. Whole grain brown rice mixed with a creamy mushroom soup base packed inside an earthy and tender acorn squash half.
Author:
Recipe type: Main
Serves: 6-8
Ingredients
  • 3 large or 4 medium sized acorn squashes
  • 2 tablespoons olive oil, plus more for drizzling
  • 2 cups cooked brown rice
  • ½ cup chopped onion
  • ½ cup chopped carrot
  • 1 cup chopped celery
  • 1 cup chopped mushrooms
  • 1 clove garlic, minced
  • 1 pound lean ground beef
  • 1 tablespoon butter
  • 2 cups milk
  • 2 tablespoons cornstarch
  • ¼ teaspoon pepper
  • ½ teaspoon salt
  • 1½ teaspoons dried basil
  • 1 teaspoon dried parsley
  • ½ teaspoon dried oregano
  • ½ cup light sour cream
  • ¼ cup water
  • 1 cup shredded Parmesan cheese
  • 1 tablespoon melted butter
  • ¼ cup gluten free bread crumbs
Directions
  1. Preheat oven to 400 degrees. Cut squash lengthwise and scoop out seeds and strings from the middle. Lay flesh side up on a baking sheet. Drizzle each with olive oil and generously salt and pepper. Bake in oven for 45 minutes until flesh is tender when pierced with fork.
  2. While squash is baking begin making filling by cooking rice (I used instant brown rice) according to package directions and chopping vegetables. Set cooked rice and chopped vegetables aside. In a large saucepan, heat 2 tablespoons olive oil over medium high heat.
  3. Add onions and carrots to saucepan and cook for 3-5 minutes until onions are tender, sprinkling with salt and pepper. Add celery and cook 2 minutes more. Add beef, garlic and mushrooms, sprinkling with salt and pepper again. Cook until beef is no longer pink (3-5 minutes). Drain excess fat, if any and set aside.
  4. In a small saucepan, heat butter until melted over medium heat. Dissolve cornstarch into cold milk and add to saucepan. Add basil, oregano, parsley, salt and pepper. Stir until it reaches boiling. Continue to stir for two minutes until thickened.
  5. Pour mixture into saucepan with meat. Stir until combined. Add sour cream and water. Stir until combined. Add cooked rice and stir until combined. Salt and pepper to taste.
  6. Divide mixture into middle of acorn squash halves. Sprinkle tops with shredded parmesan cheese. Mix together melted butter and bread crumbs. Sprinkle on top of parmesan cheese.
  7. Bake at 350 degrees until filling is warmed through and bread crumbs are browning, about 8-10 minutes.*
Notes
*If making filling ahead of time and it is cold, warm in a skillet first and then pour into squash halves
Recipe by Breezy Bakes at https://www.breezybakes.com/brown-rice-and-beef-stuffed-acorn-squash/