Stuffed Acorn Squash
0Monday 5 November 2012
This is a great Fall recipe. It keeps well so you can even make it the day before and warm it up. Next time I think I'll add pinto beans for some extra protein. Instead of rice bread could be used for the stuffing.
Preparation time: 10 minutes
Cook time: 1 hour
Serves: 2
Ingredients
1 small acorn squash
1 cup red or wild rice
2 1/2 cups chicken or vegetable stock
2 carrots, diced
1 celery stalk, diced
1 apple, peeled, cored and diced
1/2 Spanish onion, diced
2 cloves garlic, minced
1/4 cup of raspberries
1 tsp cumin
1 tsp thyme
1/2 tsp red chili flakes
pinch salt
pinch pepper
4 sliced of gouda cheese
2 tbsp olive oil
Directions
1. Add rinsed rice to a small pot with 2 cups of stock. Bring to a boil thenreduce heat and let simmer for 40 minutes.
2. Meanwhile, preheat oven to 350°F. Cut the squash in half. Brush cut
side with about 1 tbsp of olive oil, and sprinkle with a pinch of salt.
Place on a baking tray and bake for 30 minutes.
3. While squash is baking, make the stuffing by sautéing onions and garlic
in a skillet with remaining oil for ~ 2 minutes. Add spices and cook for
an additional 30 seconds. Add carrots, celery, apples and raspberries.
Mix in 1/2 cup of stock and reduce heat to a simmer. Cook until
vegetables are tender. When rice is tender add it to the skillet and
stir.
4. Remove squash from the oven and puncture with a fork. The flesh
should not be too hard. If it is still tough then put the squash back in
the oven for another 10 minutes. Place 2 slices of gouda in the centre
of each squash. Add stuffing on top so that it forms a mound. Return
the stuffed squash to the oven and bake for 10 -15 minutes.
pumpkin seeds and nuts. Serve with roasted vegetables like
asparagus (shown below).
6. Savour it!
Category rice, vegetarian
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