Stuffed Acorn Squash - A Cheater

Prep Time
Cook Time
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"This is a cheater recipe, so much quicker and easy too. The method gives a good tasty result, almost as good as roasted from the start. (Spinach blocks - I buy a brand of frozen spinach that comes in a bag of individually frozen small blocks of spinach - they are wonderful for adding to recipes such as soups, stews and stuffing mixes, especially good cooked in with rice instant or otherwise; just decrease the about of liquid used.)"

Original recipe yields 2 servings


  • Serving Size: 1 (456.2 g)
  • Calories 879.6
  • Total Fat - 34 g
  • Saturated Fat - 7.8 g
  • Cholesterol - 36.8 mg
  • Sodium - 1680.5 mg
  • Total Carbohydrate - 120.6 g
  • Dietary Fiber - 6.6 g
  • Sugars - 8.6 g
  • Protein - 23.5 g
  • Calcium - 114.2 mg
  • Iron - 6.1 mg
  • Vitamin C - 17.9 mg
  • Thiamin - 1.2 mg

Step 1

Pre heat oven to 400F degrees. Wash the squash and cut in half through the middle. Cut a small slice off the bottom of each half , if necessary so they will sit level. Place halves on microwavable safe plate, Microwave on high for 5 minutes.

Step 2

In the meantime, place rice, chicken stock, olive oil, salt, spinach blocks, onions and pepper in a saucepan, bring to boil, reduce heat and simmer until rice is softened, spinach is defrosted, and most of the liquid is absorbed; about 10 minutes; stir to mix.

Step 3

Cover a cookie sheet with aluminum foil for easy clean up; place microwave softened squash on sheet; spray cavity with veggie spray and sprinkle each with salt and freshly ground pepper.

Step 4

Fill each squash half with rice mixture and place 2 slices of Havarti cheese on top of each half. Roast on middle rack of oven for 20 minutes or until bubbly and golden.

Tips & Variations

No special items needed.