That's right! This is the second blog post on squash this week. I've had a plethora of delicious squash in my kitchen waiting to be cooked the last month or so- zucchini, butternut, acorn, spaghetti, and my own home-grown pie pumpkins!
Acorn squash is a wonderful stuffing vehicle for savory foods. I particularly like to stuff them with rice and veggies, but home made bread cubes with vegetables is wonderful as well.
Savory Stuffed Acorn Squash
2 acorn squash
2 cups of cooked brown rice
small head of broccoli, destemmed and chopped into small florets
1/2 cup of peas
1 tsp. turmeric
1 tsp. cumin
1 T earth balance margarine
1/2 tsp. sea salt
1 15 oz. can dark red kidney beans, drained and rinsed
1 tsp. soy sauce
1/2 tsp. hungarian paprika
2 cloves garlic, minced
1/2 small onion, minced
olive oil spray
Place acorn squash directly on rack in oven set at 350 degrees. Cook for 20 minutes. While squash is cooking, saute onions and garlic in olive oil for 5 minutes at medium high heat in medium sized saute pan. Add broccoli and cook, stirring often for 3 minutes. Remove from heat.
Remove squash from oven and chop off stem (plus an inch of flesh) and slice down the middle- see picture. Cook until flesh is soft enough to scoop out (but not mushy)- maybe 10-20 more minutes, depending on the size of your acorn squash. In a bowl, stir together all ingredients except for squash, margarine and olive oil.
When acorn squash is ready to scoop, remove flesh (leaving about 1/4 inch) from shell. Chop it finely and add to rice mixture with margarine. Stir well. Cook about 30 minutes with the oven still set at 350 degrees.