Serving Size / Yield
- 2 acorn squash, halved crosswise and seeded
- 3 T. olive oil, divided
- 1 onion, diced
- 2 red peppers, chopped
- 2 yellow peppers, chopped
- 1 C. long-grain white rice
- 2 C. vegetable broth
Preheat oven to 450 degrees Fahrenheit. Drizzle one tablespoon olive oil over insides of squash and season with salt and pepper. Place cut side down on rimmed baking sheet and cover pan tightly with foil. Roast until tender, about 35 minutes.
Meanwhile, in a medium-sized skillet, heat two tablespoon olive oil. Add peppers and onion. Season with salt and pepper. Sauté until the onion is translucent, about eight minutes.
Add rice and broth and bring to a boil. Cover and reduce heat to low. Cook until liquid is absorbed, about 20 minutes.
Remove squash from oven and turn each squash over on the baking sheet. Carefully scoop out two to three tablespoons flesh from each squash half and stir into rice. Season with salt and pepper. Divide rice mixture and place inside squash halves.