Monday, August 29, 2011

Meatless Monday...Stuffed Acorn Squash


  Where does the time go?  I can not believe that the summer has come and gone, and that school has started again.  A week from today is Labor Day!  Crazy isn't it?   I know the past few weeks I have been shall we say MIA (Missing in Action).  Well, first and foremost, the exciting news is that I am about to have A "Mr. Love From Scratch"  That's right!  I am getting married!  So exciting!  I am getting married later this fall, and am so excited for everything, but so many details to organize before the big day! 


     I have still been very busy in the kitchen and have so much that I am needing to share with all of you.  Summer is a season full of farmers markets and fresh produce, and I have been busy trying to find new ways to use the season's bounty.  As a little girl my mom used to cook acorn squash frequently, usually we had it with butter and brown sugar, as I have gotten older I still love acorn squash, but have turned it into a hearty meal, I have several different recipes for this, but this is one that is vegetarian friendly, but still satisfies like a full meal.  Whenever I eat this I feel like I should be walking through a park on a fall day and watching the fall leaves and feeling the crisp Autumn air,  This is a favorite of mine, and I am sure it is to become a favorite of yours.

Stuffed Acorn Squash

Ingredients:

4 acorn squash, halved lengthwise; seeds and membrane removed
1 cup organic brown rice
1/2 cup wild rice
4 cups vegetable broth or water
1/4 teaspoon sea salt
1 TBSP olive oil
1 medium yellow onion, chopped
3/4 cup diced celery
1/2 cup walnuts chopped
1/2 cup dried apricots, diced
1/2 cup cranberries
1/2 teaspoon sea salt
2-1/2 teaspoon ground ginger
1/8 teaspoon each ground black pepper
1/8 teaspoon ground cardamom
1/8 teaspoon ground cloves
1 teaspoon ground cinnamon

Directions:

Preheat oven to 375º F.  Cook both varieties of rice together in broth or water with ¼ teaspoon of salt.
Place squash halves, cut side down, into a large shallow baking dish or cookie sheet (you may need two). Bake for 30 minutes.

In a skillet, sauté onion in olive oil until it becomes transparent. Add the celery and sauté a couple of minutes. Remove from heat. Using a large mixing bowl, blend this mixture together with the cooked rice, cranberries, nuts, apricots, and remaining seasonings.

When done, remove the partially baked squash from the oven. Spoon out some of the cooked squash and mix it with the rest of the ingredients. Be sure to scrape only a little; you want to leave squash in the shells, too.  Press the rice mixture into each squash cavity, mounding rice as much as possible.

Cover with aluminum foil and bake for 30 minutes or until squash flesh is thoroughly tender.

1 comment:

John said...

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