I adore winter squashes and end up buying several without a plan for how to use later. This acorn squash had been sitting on my bar for a few weeks and hubby was wondering when we would eat it. I decided to make something pretty, easy, and yummers.
What you will need:
1 acorn squash, washed
1 cup uncooked rice, I used Jasmine
1 bouillon cube, I used vegetable with herbs
1 4oz can diced hot green chilies
1 small onion, diced
1 green bell pepper, seeds removed and diced
1 Tablespoon minced garlic
1 small box of button mushrooms, washed and sliced/chopped
1 Teaspoon avocado oil, or other oil you prefer. The chilies and vegetables provide a lot of moisture, so not much oil is needed
1/2 cup pine nuts
Cook the rice with the bouillon cube, according to the directions that accompany the rice.
Toast the pine nuts in a small pan over medium heat until slightly browned, set aside.
Place the squash in a microwave safe glass dish with lid. Cook on high for 10 minutes. If soft when touched, it is ready. If still stiff, cook another 2 minutes.
Sauté all other ingredients in a large pan on medium until soft, about 5 to 7 minutes. Turn off heat. Add pine nuts. Add rice when it is ready and stir all together.
Once squash is cooked, slice through the middle and let cool for a couple minutes. Careful, it’s very hot. Using a spoon, remove the seeds from each half. Place each half on a plate and spoon in the rice mixture to the squash crater. Place more rice mixture on plate and serve. Yummers!
Tip: This makes enough stuffing for two acorn squashes.