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Rice Stuffed Acorn Squash- Instant Pot

Before you cook the squash, prepare the rice
1 cup white basmati rice
1/2 teaspoon dried sage
1/4 teaspoon kosher salt, divided, plus more
for sprinkling
1 c water

Mix together the rice, sage, salt and water.
Prepare the rice in the Instant Pot on high pressure for 3 minutes.
Natural release- 10 minutes. Set a timer. Then use venting to release any remaining steam.
Filling is enough to for 8 quarters

Remove 3 links of sausage from casing and break into pieces
Brown in a frying pan until cooked through.
Remove the sausage from the pan.
Drain on paper towels, set aside.
Toast the pecans in an oven preheated to 350 degrees for about 5 minutes or 3 minutes in a frying pan.
Heat some olive oil in the frying pan. Then add a small chopped onion, and 2 chopped stalks of celery, sauté until translucent.
Add 2 cloves of minced garlic and a pinch of thyme and oregano. Sauté a few more minutes.
Stir in the rice. Add sausage if using and pecans.
Season to taste.
Spoon hot rice mixture into the plated squash and sprinkle with a little Feta or Goat Cheese.

Adapted from: acouplecooks.com

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