Original and Practical Recipes. Inexpensive, Quick and Healthy.
Tuesday, November 8, 2011
Acorn Squash stuffed with Risotto
This might sound fancy, but it is one of my easiest and quickest recipes. The active prep time is only about 15 minutes, the inactive prep time is about 45 minutes.
You will need:
2 Acorn Squash (cut in half, seeds removed)
4 teaspoons Butter
2 tablespoons Olive Oil
Risotto (either Trader Joe's frozen or any boxed cheesy risotto)
1/2 cup Mascarpone Cheese
4 tablespoons Parmesan
Heat oven to 350 degrees. Pour 2 tablespoons Olive Oil on a baking sheet. Place the 4 squash halves on the baking sheet with the inside of the squash facing down. Place in oven.
After 30 minutes flip the squash over. Put 1 teaspoon of Butter in the center of each squash.
Cook the Risotto according to the directions. Add 1/2 cup Mascarpone cheese, this will make the Risotto extra creamy. Feel free add sauteed mushrooms, asparagus, peppers, or other vegetables to the risotto.
Once the Risotto has cooked and the squash has been baking for an hour, remove the squash from the oven. Spoon Risotto into the center. Top with 1 tablespoon Parmesan.