Accidental recipes are the best and this one is no exception! This is a fancy vegetarian-lover's way to spice up squash without losing the smooth, subtle squash flavor.

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Recipe Summary

prep:
15 mins
cook:
45 mins
total:
1 hr
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Wrap each squash half with plastic wrap.

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  • 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.

Nutrition Facts

401 calories; protein 10.1g 20% DV; carbohydrates 63.5g 21% DV; fat 14g 22% DV; cholesterol 16.7mg 6% DV; sodium 500.7mg 20% DV. Full Nutrition

Reviews (8)

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Most helpful positive review

Rating: 5 stars
02/16/2015
Healthy and Yummy! I pretty much followed the recipe except used jasmine rice since I had no brown rice so shortened the time of simmering to 18 mins. My acorn squash was pretty large so I cut it in 4 and placed flesh down in a microwave safe roasting dish covered with plastic so it took a little less time. It needed a little salt next time I will add it before serving. The curry and red curry paste make the dish. The feta cheese was a great addition on top. Definitely jazzed up the acorn squash! Read More
(1)
10 Ratings
  • 5 star values: 7
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
02/15/2015
Healthy and Yummy! I pretty much followed the recipe except used jasmine rice since I had no brown rice so shortened the time of simmering to 18 mins. My acorn squash was pretty large so I cut it in 4 and placed flesh down in a microwave safe roasting dish covered with plastic so it took a little less time. It needed a little salt next time I will add it before serving. The curry and red curry paste make the dish. The feta cheese was a great addition on top. Definitely jazzed up the acorn squash! Read More
(1)
Rating: 4 stars
10/26/2013
This was very good. Cheese really added to the flavor. Thanks for great tasting healthy recipe. Read More
(1)
Rating: 4 stars
03/01/2015
I used bleu cheese for feta; spinach in place of greens; and instead of rice a mix of 2 parts kef and 1 part millet. I cooked the empty squash halves in more conventional fashion; next time I would butter them before filling. Read More
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Rating: 5 stars
06/19/2017
I'm giving this 5 stars even though I made a handful of adaptations based on preferences and what I had available because this recipe made a great base with some unique flavour ideas. My changes were: one diced apple instead of daikon radish red onion instead of leek water instead of stock (I was out of stock but I figured the intense flavours could stand on their own) a mixture of wild rice quinoa and millet (so simmered only 25 minutes) added 1 tsp of turmeric omitted curry paste (couldn't find) spinach/spring mix instead of collards and threw in a handful of frozen peas at the end. I also baked the squash rather than nuked it (350 degrees 1/2 hour face down sprinkle with butter and salt first) and added the spices to the veggie sauté a couple minutes before adding the rice and water not after it was cooked (spices should be cooked in fat to wake up the flavours). One of my squashes turned out to be bad so I'm going to add some potato and cauliflower to the leftovers it will make a fine curry dish. My only critique is that it needs salt unless I suppose your stock is salted which could be why the author didn't add salt to the recipe. Read More
Rating: 5 stars
12/06/2018
This was a delicious vegetarian dish! Read More
Rating: 5 stars
11/07/2018
It was sooooooo good I had to convince myself to stop eating the stuffing. I used kale instead of collard and tofu feta in place of cheese as I am vegan. Not sure if I had 1 1/2 tsp of curry paste as I was almost out of it. Also cooked the two half squashes face down rubbed with olive oil and generously salted and peppered in a 375 degrees F oven for one hour. The result was fantastic. I have friends for dinner Saturday and I ll make it all over again. Thanks for this amazing recipe! Read More
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Rating: 5 stars
09/17/2013
This was excellent! I followed very close only did not have brown rice so used half white and half wild. Read More
Rating: 5 stars
12/05/2018
Nutritious and delicious. No need for adjustments except I went a bit lighter on the cumin. Note that the couscous/veggie filling make 2 times the amount needed to generously stuff 4 acorn squash. I didn t mind having leftovers though. Read More