Stuffed squash incorporates rice, quinoa and parmesan cheese is a perfect and appealing recipe to serve in dinner.
Instant Pot Stuffed Squash
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 6
Calories 272 kcal
Ingredients
- 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
Instructions
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Add butter into an instant pot, then add onions, garlic and salt and “sauté” for 2 minutes.
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Add chicken stock, quinoa, sage, rice, thyme and rosemary and stir.
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Put acorn squash in a steamer basket and put it on the trivet in an instant pot.
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Lock the lid and seal the valve.
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Cook for 6 minutes on manual “high” pressure.
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Release the pressure quickly.
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Take out the steamer basket, drain the liquid from squash and put aside.
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Add parmesan cheese in the rice mixture and stir, let the rice mixture to thicken for 5 minutes.
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Fill the rice mixture in acorn squash cavity.
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Garnish with grated parmesan cheese and serve.
