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Instant Pot Stuffed Squash
Course
dinner
Cuisine
international
Keyword
Brown Rice, Quinoa, Stuffed Squash
Prep Time
20
minutes
minutes
Cook Time
25
minutes
minutes
Total Time
45
minutes
minutes
Servings
6
Calories
330
kcal
Author
Corrie
Ingredients
1
cup
brown rice
½
cup
quinoa
3
garlic cloves
minced
1
cup
onion
diced
1
teaspoon
rosemary
chopped
1
teaspoon
thyme
chopped
4
cups
chicken stock
1
teaspoon
sage
chopped
2
acorn squash
cut in halves without seeds
½
cup
parmesan cheese
grated
1
tablespoon
butter
salt
to taste
Instructions
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.
Nutrition
Calories:
330
kcal
|
Carbohydrates:
57
g
|
Protein:
13
g
|
Fat:
6
g
|
Saturated Fat:
2
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
2
g
|
Cholesterol:
11
mg
|
Sodium:
373
mg
|
Potassium:
891
mg
|
Fiber:
5
g
|
Sugar:
4
g
|
Vitamin A:
620
IU
|
Vitamin C:
19
mg
|
Calcium:
183
mg
|
Iron:
3
mg