This time, acorn squash filled with herb cheese Rice-A-Roni and topped with kinda caramelized onion (I got hungry and impatient). The filling should probably be something that didn't come straight from a box, like some risotto or orzo with cheese. The combination of sweet onions, salty cheese, and baked squash is something unexpectedly delicious. And, while slightly time consuming (about 1 hour), the effort is minimal.
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| The plate is the most colorful thing in the photo, but the least tasty. |
- 1 acorn squash
- ~2 servings of rice dish (about half a cup of rice, maybe a little more)
- 1 large white onion
Preheat the oven to 350. Slice the squash in half and clean the inside. Place both halves open-side down on a cookie sheet and put in the oven for 45 minutes. While the squash is baking, prepare your rice. The flavoring should be something earthy and should contain a salty cheese. About 5-10 minutes before you remove the squash from the oven, start caramelizing an onion in a frying pan.
Remove the squash from the oven; the rice dish should be done by now. Flip over the squash and fill the halves with rice. Place back in the oven for 15 minutes longer while continuing to cook the onion. Remove from the oven, top with onion, and let cool for a bit unless you like burning your mouth.
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