TLC Cooking "Emeril's Brown Rice Stuffed Acorn Squash"

Emeril's Brown Rice Stuffed Acorn Squash

INGREDIENTS

2 acorn	squash, split in half, seeds removed
2 tablespoons	grapeseed oil
1	orange pepper, finely chopped
1/2	white onion, finely chopped
Salt and pepper, to taste
1	bunch Swiss or rainbow chard, ribs removed and diced, leaves chopped
4	cloves garlic, chopped
2 cups	cooked brown rice
2 teaspoons	chopped parsley
1 cup	shredded Monterey Jack cheese

PREPARATION:

Method:

Place the squash, cut side down, onto a microwave safe dish. Microwave on high for 12 minutes or until then flesh is soft. Set aside. (Alternatively, you can roast the squash in a 400 degree oven for 30 minutes.) Preheat the oven to 400 degrees.
In a large sauté pan over medium high heat, add the grapeseed oil. After a minute, add the orange pepper and onion and season with salt and pepper. Once the vegetables begin to soften, add the Swiss chard ribs. Continue to cook another 2 minutes or so, and add the garlic. Stir to combine and cook only until the garlic becomes fragrant. Turn off the heat and stir in the brown rice, chopped Swiss chard leaves and parsley.
Place the acorn squash halves in a baking dish and fill each with 3/4 cup of the mixture. Sprinkle each stuffed squash with about 1/4 cup of the Monterey Jack cheese and place in the oven for 15 minutes or until the cheese begins to melt.
Serve warm with red pepper hummus or a side salad.
Editor's Note: Look for organic, locally-grown vegetables, or try growing your own.
Learn more about sustainable food choices with our Eat Green Guide.
This recipe was featured in the Organic On A Budget Episode of Emeril Green.

This recipe appears in: Vegetarian

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