Instant Pot Stuffed Squash
- 1 cup brown rice
- 1/2 cup quinoa
- 3 garlic cloves minced
- 1 cup onion diced
- 1 tsp rosemary chopped
- 1 tsp thyme chopped
- 4 cups chicken stock
- 1 tsp sage chopped
- 2 acorn squash cut in halves without seeds
- 1/2 cup parmesan cheese grated
- 1 tbsp butter
- salt to taste
Add butter into an instant pot, then add onions, garlic and salt and “sauté” for 2 minutes.
Add chicken stock, quinoa, sage, rice, thyme and rosemary and stir.
Put acorn squash in a steamer basket and put it on the trivet in an instant pot.
Lock the lid and seal the valve.
Cook for 6 minutes on manual “high” pressure.
Release the pressure quickly.
Take out the steamer basket, drain the liquid from squash and put aside.
Add parmesan cheese in the rice mixture and stir, let the rice mixture to thicken for 5 minutes.
Fill the rice mixture in acorn squash cavity.
Garnish with grated parmesan cheese and serve.