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Home » Recipes » Baked Acorn Squash with Ling Ling Fried Rice

Baked Acorn Squash with Ling Ling Fried Rice

By: Liz  /  Published: October 23, 2017  /  Updated: May 20, 2020  /   Leave a comment

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This baked acorn squash with Ling Ling Fried Rice recipe post was sponsored by Ling Ling. All opinions expressed in my post are my own.

I love the many varieties of winter squash available in the fall, don’t you? Not only are they beautiful to look at in their natural state, they’re easy to cook and surprisingly versatile. I love using them as part of a dinner entree, and that’s exactly what I did in this recipe for Baked Acorn Squash with Ling Ling Fried Rice.

Baked Acorn Squash with Ling Ling Fried Rice

Baked Acorn Squash with Ling Ling Fried Rice

My family hadn’t tried either acorn squash or Ling Ling Fried Rice when I made it, but they trust my cooking instincts and were rewarded. It was delicious!

If you haven’t tried the Ling Ling Frozen Fried Rice line yet, that’s probably because it’s brand new! Look for it in the freezer section of Walmart. That’s where I found it, so I know they carry it.

There are five authentic, craveable Asian-style fried rice dishes inspired by recipes from Japan, China, Korea and Thailand:  Yakitori Chicken, Yakiniku Beef, Thai-Style Chicken, Chinese-Style Vegetable and Bibimbap Beef, and you’d be hard pressed to taste a difference between Ling Ling Fried Rice and your favorite restaurant version.

Ling Ling uses an Infusion Cooking Method so that each grain of rice is infused with their signature sauces for exceptional flavor and taste in every bite. It’s so good that it makes staying in taste like going out, and we all know there’s nothing like being at home.

For this recipe, I chose the Chinese-Style Vegetable variety, and it was perfect with acorn squash (although I totally snuck a spoonful or two before I stuffed the squash). It’s irresistible.

Baked Acorn Squash with Ling Ling Fried Rice package in background

The most difficult part of the recipe (and when I say difficult, I’m lying, because it’s easy) is to bake the acorn squash. Cut two acorn squash in half, scoop out the seeds and brush with a little olive oil. Place them cut side down on a rimmed baking sheet and bake for a half hour.

brush olive oil on acorn squash

Remove from oven and flip them over for a bit of seasoning (salt, pepper, butter, and garlic) before baking a little bit longer.

add seasoning to acorn squash

Brush the squash with a little Szechuan sauce for a kick of spice.

add Szechuan sauce to acorn squash

Then generously spoon the prepared fried rice into the center. You want it heaping, believe me! Bake for another 5 minutes, and then it’s dinnertime!

A close up of a plate of food with rice and vegetables

I hope you enjoy the Baked Acorn Squash with Ling Ling Fried Rice recipe as much as we do.

A close up of a plate of food with rice and vegetables

Baked Acorn Squash with Ling Ling Fried Rice

Liz - Eat Move Make
Baked acorn squash with Ling Ling Fried Rice - an easy vegetarian recipe that's hearty, savory and perfect for fall and winter.
5 from 1 vote
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Prep Time 5 mins
Cook Time 50 mins
Total Time 55 mins
Course Entree
Cuisine American
Servings 4 people
Calories 402 kcal

Ingredients
  

  • 2 acorn squash halved and seeded
  • 1 tbsp olive oil
  • salt to taste
  • pepper to taste
  • 1 tbsp butter diced
  • 1 tbsp minced garlic
  • 1 Tbsp Szechuan sauce or to taste
  • 1 package (2 pouches) Ling Ling Fried Rice Chinese-Style Vegetables

Instructions
 

  • Preheat oven to 350 degrees F.
    Place squash in a rimmed baking pan, cut side down. Bake for 30 minutes. Squash should be tender.
    Turn cut side up; dot with butter and season with salt, pepper and garlic. Bake an additional 15 minutes.
    While baking, prepare both packages of Ling Ling Fried Rice in microwave
    Remove squash from oven and baste with Szechuan sauce. Fill with cooked Ling Ling Fried Rice. Bake another 5 minutes.
All information presented on this site is intended for informational purposes only and nutrition may vary according to exact products and the online nutrition calculator being used. I am not a certified nutritionist and any nutritional information shared on EatMoveMake.com should only be used as a general guideline.

Nutrition

Calories: 402kcalCarbohydrates: 71gProtein: 9gFat: 11gSaturated Fat: 3gCholesterol: 8mgSodium: 871mgPotassium: 981mgFiber: 6gSugar: 3gVitamin A: 880IUVitamin C: 24mgCalcium: 102mgIron: 2mg
Tried this recipe?Let us know how it was!

Related topics
Main Dishes: Vegetarian Recipes

About Liz

Liz is a midwestern mom gone southern (accent in transition). She lives in North Carolina and loves cooking, baking, traveling, movies, crafts, hot and cold tea, wine, pizza and the occasional nap. She also revels in the fact she's a crazy cat lady.

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I’m Liz! Thank you for visiting Eat Move Make. Here you will find a collection of easy & delicious year-round recipes, seasonal ideas and DIY craft inspiration as well as exciting travel destination ideas! Visit my About Me page for more of my story.

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Meet Liz

Hey there, i’m Liz!

I’m the founder of Eat Move Make and a North Carolina mom of two humans and six cats. I love to cook, bake, craft and travel. I’m also addicted to tea (but not sweet tea).

When I’m not creating something in my kitchen, and since my kids are now adults, I’m all about my bucket list of travel destinations and adventures.

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