Rice Stuffed Courgette Acorn Squash Recipe

By: Sheila Reynolds

Here is a creative and surprisingly simple recipe for impressing your dinner party. Turn a simple rice dish into a work of art!

Rice Stuffed Courgette Acorn Squash Recipe


1 carnival or acorn squash
½ cup cooked rice
1 tbs fresh ginger, grated
½ cup red pepper, diced
½ cup carrots, diced
Olive oil
Salt and pepper
Monterey jack cheese, shredded


1. Preheat the oven to 400 degrees. Cut the top off of the squash and use a spoon to remove the seeds. Drizzle with olive oil and season with salt and pepper.
2. Roast both pieces, cut side up, until the meat is easily pierced with a fork, about 45 minutes.
3. Let the squash cool slightly, and then scoop out the flesh into a large bowl, shredding it slightly and separating larger pieces. Add the ginger, rice, red pepper, and carrots, stirring to combine, and then fill the squash back up. Top with cheese.
4. Bake for 10 minutes, or until cheese is melted. Serve with the top for garnish.