TLC Cooking "Finish Up the Season with a Stuffed Acorn Squash Entree"

Stuffed Acorn Squash

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