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acorn squash stuffed with quinoa and parmesan cheese

Pressure Cooker Stuffed Acorn Squash

Connie Taylor
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Ingredients
  

  • 1 tbsp butter
  • 1 C diced onion
  • 1 tsp salt
  • 2 garlic cloves minced
  • 1 C brown rice *
  • 1/2 C quinoa
  • 1 tsp fresh rosemary finely chopped
  • 1 tsp fresh sage finely chopped
  • 1 tsp fresh thyme finely chopped
  • 3 3/4 C chicken stock
  • 2 medium sized acorn squash sliced in half and seeds scooped out
  • 1/2 C freshly grated Parmesan cheese
  • More Parmesan cheese for garnish

Instructions
 

  • Preheat the pressure cooker.
  • Add the butter to melt.
  • Add the onion, season with salt and saute 2 minutes.
  • Add the garlic and saute another minute.
  • Add the rice, quinoa, rosemary, sage, thyme and chicken stock.
  • Stir well.
  • Place the acorn squash halves, cut side up in an oven safe steamer basket and place on trivet.
  • Lower the basket into the pressure cooker on top of the rice with the trivet.
  • Place the lid on top and turn to locked position.
  • Turn the steam release valve to sealing.
  • Press the manual button and adjust the timer for 6 minutes.
  • Once the unit has finished cooking, carefully release the steam. (QR)
  • Remove the lid and take the steamer basket out with two towels or pot holders.
  • Drain any excess liquid from the squash and set aside.
  • Stir 1/2 cup Parmesan cheese into the rice mixture.
  • Allow the rice mixture to sit for 5 minutes to thicken.
  • Spoon the rice mixture into the cavity of each acorn squash half.
  • Top with freshly grated Parmesan for garnish.
  • Serve and enjoy!

Notes

* Short grain brown rice will give you a chewier texture with less creaminess.
Long grain brown rice will give you a creamier texture with a bit less chew.
Both require the same amount of liquid, pressure cooking time and steam release method.
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