Stuffed Acorn Squash

As fall approached I searched to find a perfect recipe for stuffed acorn squash.  Something "meaty" without the meat!  As time went on, I thought to myself "why not create one!?!"  So I did!  The stuffed squash turned out really nice with the authentic fall/winter flavors and colors.  I was really pleased!!

Serves 2

©      1 medium-large Acorn Squash

©      1/2 cup Wild Rice Mix

©      1 big Carrot-cut into small cubes

©      1 Celery stalk-cut into small cubes

©      1/2 small Onion-diced

©      Green Onions

©      1 Veggie Patty

©      1 teaspoon seasoning salt-I use Herbamire

©      Salt

©      Black Pepper

©      2-4 tablespoons Water

©      1 teaspoon Butter (Earth Balance)

Directions:

1.  Wash the squash and cut into two.  Scrape out the seeds (wash and bake the seeds for a tasty snack or a delicious topping for salad!)  Place squash halves, cut side down in a glass casserole dish with about 4 tablespoons of water.  Bake at 350 degrees F until flesh is soft: 25-35 minutes.

2.  Meanwhile, rinse rice in cold water.  Cook rice in a pot with 1 cup of water.  I like to add a small piece of kombu while cooking rice.

3.  While rice and squash are cooking, prepare your vegetables: carrot, celery, onion, green onions.  To add a "meaty" taste to stuffed squash I added a veggie patty, this really gives it a kick!  To make it simple, just use a store bought veggie patty: break it into small pieces.

4.  Using a skillet on medium-low heat with a tablespoon of olive oil, sauté vegetables and veggie patty for 4-6 minutes, until carrots are barely soft.  Add 2-5 tablespoons of water if needed to prevent from sticking.   

5.  Add cooked rice and mix well.  Season with seasoning salt, add additional salt and black pepper as needed.  Because everything is cooked through, feel free to taste the "stuffing" and adjust as needed. 

6.  At this point you're ready to stuff the squash with your "stuffing."  Another option is to carefully scrape out the soft flesh out of the squash and mash it into the stuffing; then scoop the stuffing into the hollow squash.  I left the flesh as is and added the rice stuffing: as on the pictures.  Depending on your squash size, you might have extra "stuffing."  You can eat it as it..it is delicious!  Or roast a bell pepper and stuff that!

7.  Place stuffed squash in to a glass casserole dish.  Add 1/2 a teaspoon of butter on top of squash if desired.  I think it helps "marry" all the flavors!  Return the casserole to the oven and bake at 350 degrees F for additional 20-30 minutes.  All the ingredients are cooked, they just need to "marry."

Serve with a simple green salad and your meal is complete!!  Enjoy!