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Stuffed Acorn Squash
by Sara Novak
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Please copy/paste the following text to properly cite this HowStuffWorks article:
Novak, Sara. "Stuffed Acorn Squash" 29 November 2011. HowStuffWorks.com. <http://recipes.howstuffworks.com/stuffed-acorn-squash-recipe.htm> 11 February 2012.
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YIELD Serves 2 to 3
I saw that acorn squashes were still to be found at the farmers' market. I couldn't find any butternut squashes, the mother of all delectable squashes, so I went with the acorn. Glad that I did because they were perfect for stuffing. And the recipe came out swimmingly, both filling and sweet, they were really easy to put together.
INGREDIENTS
| 2 medium | organic acorn squashes |
| 1 cup | short grain brown rice |
| ½ cup | soy based meatless crumbles |
| 1 tbsp | organic olive oil |
| ¼ | purple onion, sautéed |
| 1 cup | shitake mushrooms, sautéed |
| 1 | carrot, peeled, chopped roughly, and steamed |
| 1 cup | winter greens, chopped roughly and steamed |
| ¼ cup | organic vegetable broth |
| 2 tbsp | local butter, melted |
| 1 tbsp | fresh thyme, chopped finely |
| 1 tbsp | fresh sage, chopped finely |
| salt and pepper to taste | |
PREPARATION:
- Cut the squashes in half and roast for about 25 minutes on 350 degrees.
- Cook the rice in the rice cooker according to directions.
- Sauté meatless crumbles and onion in olive oil until softened. Add in mushrooms for the last five minutes of cooking.
- Steam carrots and winter greens for a short period of time.
- Combine broth, butter, thyme, sage, salt, and pepper in a separate bowl.
- Combine rice, sautéed veggies, steamed veggies, and broth mixture in a large bowl. Mix thoroughly.
- Stuff mixture inside each squash half.
- Bake for 15 to 20 minutes.
This recipe appears in:
French Toast
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