Rice-Stuffed Squash
Here's an attractive and fun way to serve small winter squashes-filled with a mixture of wild and white rice, chestnuts, dried cranberries, and mozzarella cheese.
Keywords
- Not Set
Ingredients
- 1 cup mixed basmati and wild rice
- 3 cups water
- 4 small acorn squashes
- ¾ cup cooked chestnuts (canned or vacuum packed), roughly chopped
- ½ cup dried cranberries
- 1 small red onion, finely chopped
- 2 tablespoons chopped fresh thyme
- 2 tablespoons chopped parsley
- ½ cup grated mozzarella cheese
- Salt and pepper
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