Orzo and Cheese Baked in Acorn Squash
This Recipe has been resized. Original servings: 4 Serving(s)
|Author:||Bon Appétit, 1995.11|
|1||acorn squash, halved, seeded|
|1/2 cups||orzo pasta (AKA riso)|
|1/2 cups||1% milk|
|1/2||vegetable broth tablet|
|1/3 cups||sharp cheddar cheese, grated|
|2 tbsp.||Parmesan cheese, grated|
|1/3 cups||sun-dried tomatoes, chopped|
- Preheat oven to 400 °F (195 °C). Cut off thin slice from rounded side of each squash half, so they will be able to sit level on a plate. Arrange squash, open side down, in roasting pan. Add 3/4 cup water to pan. Cover tightly with foil. Bake until squash is tender, about 30 minutes. Remove from oven; discard water. Turn squash open side up. Sprinkle with salt and pepper. Maintain oven temperature.
- Meanwhile, cook orzo in pot of boiling salted water until almost tender, about 7 minutes. Drain and reserve cooking liquid. Mix 1/2 a broth tablet with 1/4 cup of the reserved cooking liquid. Pour milk and broth into same pot and heat. Add orzo; cook until liquid thickens and orzo is tender, stirring frequently, about 5 minutes. Stir in chopped, sun-dried tomatoes. Reduce heat to simmer. Stir in cheddar and Parmesan. Cook until most of the liquid has been absorbed. Season with hot pepper sauce, salt and pepper.
- Divide orzo mixture among squash halves, filling generously. Bake until tops begin to brown, about 20 minutes.
|Amount per serving
|% Daily Value*|
|Total Fat 7g||11%|
|Saturated Fat 4g||20%|
|Includes Added Sugars|
The % Daily Value (DV) tells you how much a nutrition in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.