Pressure Cooker Stuffed Acorn Squash
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!
and place on trivet.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. Recipe by: Connie Murray @Happybellyfoodie.com
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. Recipe by: Connie Murray @Happybellyfoodie.com