For a vegan option, substitute the feta cheese with a plant-based alternative or nutritional yeast. Adjust the amount of jalapeno pepper to control the spiciness of the dish. To save time, pre-cook the brown rice ahead of time. Consider adding other vegetables like zucchini or mushrooms to the filling. To elevate the presentation, garnish with fresh cilantro or a dollop of plain yogurt.
Curried Stuffed Acorn Squash
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PREP TIME15 mins
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COOK TIME45 mins
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TOTAL TIME1 hrs
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SERVING4 People
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VIEWS30
A serendipitous culinary creation! This recipe offers a sophisticated, vegetarian-friendly approach to elevating acorn squash, preserving its delicate essence while infusing it with vibrant curry spices.
Ingridients
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Nutrition
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Carbohydrate64 g
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Cholesterol17 mg
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Fiber9 g
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Protein10 g
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Saturated Fat4 g
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Sodium501 mg
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Sugar10 g
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Fat14 g
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Unsaturated Fat0 g
Follow The Directions
01
Step1. Individually wrap each squash half tightly with plastic wrap to trap steam. (2 minutes)
02
Step2. Arrange the wrapped squash halves, cut side down, in the microwave. Cook on high power until the squash is easily pierced with a fork and tender, approximately 12 to 15 minutes. Keep the squash wrapped to retain moisture while preparing the filling. (15 minutes)
03
Step3. In a large skillet, heat olive oil over medium heat. Sauté the diced red bell pepper, sliced daikon radish, leek, celery, diced jalapeno pepper, and minced garlic until they soften, releasing their aromatic flavors, about 10 minutes. (10 minutes)
04
Step4. Introduce the vegetable stock and brown rice to the skillet. Stir well to combine. Cover the skillet and reduce heat to a simmer. Allow the mixture to cook until the broth is fully absorbed and the rice is tender and fluffy, approximately 45 minutes. (45 minutes)
05
Step5. Gently fold the chopped collard greens into the rice mixture. Cover the skillet and simmer until the greens have wilted and integrated into the filling, around 5 minutes. (5 minutes)
06
Step6. Incorporate the curry powder, red curry paste, and chopped walnuts into the rice mixture. Stir thoroughly to ensure an even distribution of flavors. (3 minutes)
07
Step7. Carefully unwrap the cooked squash halves and place them, cut sides up, into individual soup bowls or serving dishes. (2 minutes)
08
Step8. Spoon about 2 tablespoons of crumbled feta cheese into the cavity of each squash half, creating a base layer of creamy, tangy flavor. (4 minutes)
09
Step9. Generously scoop the curried rice mixture atop the feta layer, filling each squash half. Crown the rice mixture with any remaining feta cheese for a final touch of salty, savory goodness. (6 minutes)
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Brandi Abbott
Jun 2, 2025My family loved this! Even my kids, who are usually picky eaters, asked for seconds.
Era Klein
Apr 5, 2025I love how easy this is to make, and it's a great way to use up leftover rice and vegetables.
Freddy Reichert
Mar 23, 2025This recipe is a game-changer! The combination of the sweet squash and the spicy curry is amazing.
Maeve Jacobi
Feb 25, 2025The microwave trick for cooking the squash is genius! It saves so much time and effort.
Jaren Heller
Feb 17, 2025I substituted the feta with goat cheese and it was delicious! Thanks for the inspiration.