• Liz Talley - Urban Graze

Cheesy Broccoli & Rice Stuffed Squash

This is very adaptable. It’s basically using up leftover rice and any little bits of green veggies you have around.

1 acorn squash, halved and seeded (can sub with another small winter squash)


2 Tbsp. chopped onion

1 small clove garlic, minced or pressed

½ c. milk (+ more if needed)

½ c. shredded cheddar cheese

1 c. cooked rice

1-1½ c. cooked, small chopped broccoli florets (&/or ribbon cut/shredded kale, chard, spinach)

Snipped parsley, optional

Preheat oven to 425°.

Add about 1” water to a small baking dish (small enough to keep the 2 squash halves upright). Place the squash in the dish, put a small pat of butter in each, cover with foil and bake until tender, about 30-40 minutes. You can cheat and cover with plastic wrap and microwave about 15 min.

Meanwhile, in a large saucepan, saute the onions and garlic in 1 Tbsp. butter until soft and aromatic. Add all of the other ingredients except parsley and stir until warm and melted. It should be the consistency of a casserole. Add a little more milk if need be.

When the squash is tender, remove from oven and spoon warm rice mixture into each squash cavity. Bake for about 10-15 minutes more, or until it’s lightly browned. Garnish with parsley, if using.

Recipe created or adapted by Liz Talley, Urban Graze

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