Cooking Times

10 min
Prep Time
25 min
Cook Time
35 min
Total Time

Ingredients (10 items)

1.00 medium acorn squash
1.00 spray
0.50 cup chopped onion
0.50 cup chopped mushrooms
0.33 cup white beans
1.00 clove chopped garlic
2.00 teaspoons olive oil
1.00 cup cooked wild or brown rice
1.00 tablespoon chopped pistachios
4.00 tablespoons Parmesan cheese

Instructions (7 steps)

1
Cut one medium acorn squash in half horizontally, and remove the seeds.
2
Place on a baking sheet sprayed with cooking spray, cut side down.
3
Bake at 375 degrees Fahrenheit for 45 minutes or until tender.
375 minutes
4
While squash is cooking, sauté 1/2 cup chopped onion, 1/2 cup chopped mushrooms, 1/3 cup white beans, and one clove of chopped garlic in 2 teaspoons olive oil until soft, about 3 to 5 minutes.
2 minutes
5
Add 1 cup of cooked wild or brown rice and 1 tablespoon of chopped pistachios to the mixture and continue to stir until heated through, about 1 minute more. Set aside.
6
Remove squash from the oven, stuff each half with the rice and bean mixture, then top each half with 2 tablespoons of Parmesan cheese.
7
Place in the oven again and cook for an additional 10 minutes.
10 minutes