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Tilapia Risotto Stuffed Acorn

By rachel mansi on November 15, 2018


Everybody has their favorite Holiday recipes, and most of the time they come with a lot of guilt! Well guess what?!

Your favorite Holiday bites don’t have to be naughty, and they don’t have to be prude little goodie two shoes either.

We are all about composing a plate with the proper ratio between protein, fat, and carbs that will aid your body in burning energy instead of storing it. This will help your body balance its hormones, provide energy, curb hunger, and subdue cravings! Learning how to compose your meals the Smart Burn way will help you kill dieting forever!

Please note, with the recipe below, we do not specify exact portions for everything, for the sake of giving you freedom and to avoid a “dieting mentality”.

That being said, if there is no portion noted, just be conservative but FREE in discerning how much you’d like to enjoy.
Here is to happy, healthy holidays!

Tilapia Risotto Stuffed Acorn | Bronze Plate. 


  • Acorn squash, halved
  • Butter
  • Maple syrup
  • Brown rice (1/2 cup/half acorn)
  • Two 4-6 oz Tilapia filets, baked
  • Ginger, nutmeg
  • Onion, to taste
  • Garlic, to taste

Preheat oven to 400 F

  1. Halve acorn squash and scrape the insides out.
  2. Using a paring knife, score the inside of each half in a cross-hatch pattern of vertical and horizontal cuts about 1/2 in deep.
  3.  Place squash face up in a roasting pan with 1/4 inch of water in the base.
  4. Rub about a teaspoon or so of butter in the scored faces of the squash.
  5. Pour a little maple syrup and sprinkle a little brown sugar into the scored faces of the squash.
  6. Bake for about an hour and 15 min, or until squash is golden brown and soft all the way through.
  7. Cook a batch of brown rice (however much you want, but you will portion out about a 1/2 cup cooked or so for each squash)
  8. Heat a pan over medium heat.
  9. Pat the tilapia dry with a paper towel and season with salt and pepper.
  10. Spray the pan with coconut oil
  11. Throw tilapia into pan and cook for 3 minutes or until it seems that the bottom half is cooked. Then flip and cook until flaky.
  12. Dice up tilapia filet and set aside with 1/2 cup rice.
  13. Drizzle a small amount of olive oil, lemon and fresh sage on top. Toss together and place in the center of an acorn squash half. Salt and pepper to taste.