Orzo and Cheese Baked in Acorn Squash

This Recipe has been resized. Original servings: 4 Serving(s)

Author:Bon Appétit, 1995.11
Yield:2 Serving(s)
Cook time: 01:15
Category:Main Courses


acorn squash, halved, seeded
3/4 cups water
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


  1. 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.
  2. 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.
  3. Divide orzo mixture among squash halves, filling generously. Bake until tops begin to brown, about 20 minutes.


Nutrition Facts

2 Serving(s) per recipe

Serving size 1 serving

Amount per serving
% Daily Value*
Total Fat 7g11%
Saturated Fat 4g20%
Trans Fat
Cholesterol 19mg6%
Total Carbohydrate
Dietary Fiber
Total Sugars
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.