Stuffed Acorn Squash

Stuffed Acorn Squash (Picture and Recipe by: Callen Rhoads)

For this recipe I used the remainder of the rice from last nights simple veggies and wild rice recipe. I however, will give you the measurements so that you can make this recipe from scratch..in case you didn't make the simple veggies and rice from the night before!

This recipe is one that Jake and I both absolutely love. This is a hearty meal that can be used as a main dish or side. It is very filling, very scrumptious,  but again v e r y healthy!

This recipe feeds 4. One half a squash is for each person. If you are a bigger eater, you may want to get one squash for each person. Myself and Jake only ate half a squash each, but now we have left overs for tomorrow night! Yay!

Ingredients

(For squash)

2 acorn squash

2 tbs of vegan margarine

salt, pepper, onion powder, garlic powder to sprinkle on top

(For Rice)

vegetable broth

(amount varies according to directions on rice packaging)

1 cup of wild rice

1/2 package of shitake mushrooms, diced

1 tbs finely diced garlic

(For Vegetable Mixture)

2 tbs of olive oil

1 stalk of broccoli (finely chopped)  or 1 cup chopped

1 small carrot finely chopped

1/2 cup onion finely diced

1 cup of fresh chopped parsley

1/2 cup finely diced zuchini

1/8 tsp turmeric

1/4 tsp of crushed red pepper flakes

salt and pepper to taste

1 tbs finely diced garlic

*diced tomato and parsley for garnish (optional)

For the Squash

To start, preheat your oven to 375 degrees.  Cut each Acorn Squash in half with a sharp knife. Be careful not to cut yourself and remember to use a cutting board.

I use a muffin tin instead of a cookie sheet to cook my squash. This way it is not rolling around and it cooks even.

Put 1/2 a Tbs of vegan margarine in the center of each squash half. I then sprinkled garlic powder, onion powder, salt and pepper on top.

Cook the squash for 30-40 minutes, or until tender with a fork.
Take the squash out of the oven, set aside, and let cool to the touch.


Put your squash in a muffin tin so it cooks evenly and doesn't roll around!
(Picture and idea by Callen Rhoads)

For the Rice:

1 cup of Lundberg's (or your favorite) wild rice. Cook the rice according to the package dircections. I put some diced up onion, garlic, and diced shitake mushroom in my rice for extra flavor. I also always use vegetable broth instead of water. To me, it tastes better. :)

For the Vegetable Mixture:

When the squash is done and cooling, heat a saute pan on medium high heat.

Add the olive oil and saute all the veggies (and garlic) at once until tender. Add the turmeric and pepper flakes while cooking.

Once the Rice is cooked add it to the vegetable mixture.

Once the squash is cool, scoop out all the squash, but be careful not to ruin the outer lining of the squash. The squash's shell will become a bowl to put the veggie/rice/squash mixture in.

Add the scooped out squash to the pan with the veggies and rice.  Mix together.

Fill each squash shell with the mixture.

You can garnish with parsley and tomato if you wish.

Enjoy!

All the Veggies in my recipes are from Rhoads Produce in Englewood, FL!

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