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Stuffed Squash

December 16, 2010

Until recently, I’ve never had much luck with stuffed squash or eggplant.  The squash has baked okay, but the stuffing has never been anything that begs repeating.  This may not be the most memorable stuffed squash recipe, but we definitely enjoyed it for dinner.  My most honest critic actually gobbled it quickly, with nothing but compliments.  He’s eaten a couple different stuffings in the process, but I have settled on this one.  This makes such a warm dish on a cold night and as an added bonus, the bowl is completely edible!  I love when that happens!

Stuffed Acorn Squash
Serves 4

2 acorn squash
1/2 c. water
2 tsp chili powder
2  tsp celery salt
2 Tbsp dried parsley
1 tsp dried tyme
1 small onion, diced
1 large carrot, diced
1 c. cooked rice
1/4 c. pecans, crushed and roasted

To Do:
1: Preheat oven to 350°F.
2: Cut acorn squash in half, from stem to bottom.  Scoop out seeds.  Place squash, skin up, in a large baking dish.  Fill dish with about 1 inch of water and bake for 35-45 minutes, until squash just becomes soft enough to pierce easily.
3: Meanwhile, heat water in a medium saucepan with chili powder, celery salt, parsley and thyme.  Add onion and carrots, bring to a boil then simmer about 5 minutes.  Stir frequently. Mix in pecans and rice. Remove from heat, cover and set aside.
4: Drain water from baking dish and turn over squash so that they look like upright bowls.  Gently enlarge the opening (where the seeds once were) a little and mix excess flesh into the rice.  Scoop the rice mixture into the squash bowls and add enough to make a small mound on the top.  Cover and bake another 15 minutes.  Plate and eat!

3 Comments leave one →
  1. jonathan permalink
    December 17, 2010 2:06 am

    I’m pretty friggin’ proud of you and your work! I’m also having a great time eating the fruits of your labor! 😀

  2. Anna permalink
    January 8, 2011 1:52 pm

    Jealous! But I have to agree – so proud my best friend is such an adventurous cook!

    I’m usually skeptical of squash other than in desserts or just steamed. It can easily have a mushy-grainy texture that is hard to make work in dishes. I added it as a topping to pizza once and was not a fan. But this actually looks delicious, and I can see squash holding up well with lentils. Can’t wait to try it!

  3. January 10, 2011 4:31 pm

    @Anna I agree with you about the mushy. I’ve been holding out and practicing quite a bit with squash. This recipe I am confident serving to others without question. I’m sure lentils would be a great replacement for rice…or half and half. Yum!

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