Stuffed Acorn SquashAngie McGowan
Acorn squash is one of the sweetest treats of fall. They are simply perfect on their own, just roasted in the oven and eaten as a side dish. Some people like to add a little brown sugar or maple syrup, but I find they are already sweet enough. My favorite way to eat them though is to make them the star of dinner by stuffing them and serving them as the main course. You can stuff them with just about anything you like. Here I have made a fall inspired rice salad and served the rice in the roasted squash. By not cooking the rice in the squash, it leaves it nice and fluffy and the vegetables very fresh and crisp. If you want to add meat to this recipe, sweet Italian sausage that is sliced and sauteed would be a nice addition to the rice. Be sure to save the seeds after you remove theme from the squash. You clean and roast them the same way you do pumpkin seeds. They are a very tasty treat you can snack on by themselves or sprinkled on your stuffed squash.
Stuffed Acorn Squash Recipe
2 acorn squash
2 stalks celery, diced
3 green onions, diced
2 golden delicious (or other crisp apple) diced
1 orange bell pepper, diced
1 tablespoon lemon juice
2 tablespoons olive oil
1 teaspoon poultry seasoning
3 tablespoons freshly chopped parsley
1. Preheat oven to 350 degrees. Slice acorn squash in half and scoop out seeds and stringy part. Place squash halves on cookie sheet. Sprinkle with kosher salt and drizzle with olive oil. Roast at 350 degrees for 50 – 60 minutes, or until fork tender.
2. In a saucepan, place 1 cup long grain rice and 2 cups chicken stock. Bring to a boil and reduce to a simmer. Place a tightly fitting lid on saucepan and let simmer for 15 minutes. Then remove saucepan from heat, never removing the lid, and let it rest for another 15 minutes.
3. Add celery, green onions, apples, orange bell pepper, lemon juice, poultry seasoning and olive oil in a large boil. Add cooked rice, Toss well to combine.
4. Serve rice in roasted acorn squash halves