Continuing the “stuffed” series, winter squash made its debut in this delicious dish, slightly modified from ChooseVeg. I think it could have used a bit more seasonings, but this could have just been because we had a lot more rice than called for in the original recipe. Also, the acorn squash cooked much more quickly than the recipe called for, perhaps because they were on the small side, fairly recently picked, and the oven here runs hot. I’d also like to try uncovering the squash for the last few minutes to give it a slightly more crispy surface.
Served this with steamed green beans, mixed with sauteed onion, bell pepper, and slivered almonds toasted in a dry pan for several minutes. Very flavorful, mainly dominated by the taste of the almonds, but the peppers added a nice touch as well, perhaps next time I’ll try to use more.
Savory stuffed acorn squash
8 acorn squash
6 cups cooked brown rice (we used more to have extra filling)
Several handfuls chopped mushrooms
1 tsp. salt
4 tsp. ginger
2 tsp. cinnamon
1/4 tsp. cardamon
2 cups raisins
1 cup walnuts
1 tsp. salt
Preheat oven to 375ºF. Cut acorn squash in half and scoop out seeds. Place in baking pans, cut side down, and bake 30 minute. Meanwhile, sauté onion and mushrooms in oil until soft. Add spices for the last couple minutes. Remove squash from oven, let cool until comfortable to handle, then scoop out a bit of the flesh, still leaving a solid layer. Mix squash with rice, then mix in nuts, raisins, sauteed mushrooms, and salt. Fill squash, mounding filling high. Cover pan with foil and bake 30 minutes more or until tender (we needed only 15). Let cool a few minutes, then enjoy!