Stuffed Acorn Squash

I love squash, especially the dense winter squashes so much I even make chili with pureed squash (pumpkin, butternut, etc.) rather than tomato sauce. This basic recipe is super versatile and here is the formula:

  • 1 squash
  • 1 cup cooked grains (rice, quinoa, couscous, etc)
  • 1 cup vegetables (onions plus your favorite or whatever is handy)
  • 1/2 cup meat (sausage, pulled pork or chicken, or for vegetarian use mushrooms, tofu or setain.)
  • Season with your favorite herbs, fresh or dried, S&P

For this recipe I used:

  • Acorn Squash
  • 1 cup cooked brown rice
  • 1 cup chopped onions, spinach, red peppers
  • 1/2 cup chopped fresh blue dolphin mushrooms
  • 1 tbs each fresh lavender and thyme

Clean the squash, halve it and scoop out the seeds (save & clean the seeds for roasting!). Rub the inside & out with a little oil and S&P. Bake cut side down at 375 for 45 minutes.

While the squash is baking, make the stuffing.

Sauteing mushrooms & herbs

  1. Add 1/2 cup brown rice to 1 cup boiling water, reduce to simmer for 40 minutes.
  2. When rice is almost done, saute onion and peppers in a little olive oil until translucent, add chopped spinach until wilted, add  1/2 the herbs and the cooked rice. Mix well.

    Brown rice, spinach, onion, red pepper & mushroom seasoned with lavender, thyme, S&P

  3. In a small saute pan saute chopped mushrooms and remaining herbs in a little butter & oil just until well sweated. Add to rice mixture.

Bring squash out of the oven, turn cut side up, stuff with rice mixture, sprinkle with Parmesan cheese (optional) and bake 20 minutes more.

Stuffed squash, ready for baking

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