This is a really easy and versatile side or meal. Plus it looks good if you don’t broil it too much.
The recipe will make a meal for 2 or sides for 4
1 lg or 2 sm acorn squash
Cut the squash in half – scoop out the seeds and goop – brush over the innards with olive oil and set skin side down on a baking sheet, bake at 350 until you can pierce the squash easily with a fork. You can use other squash or a pumpkin. I prefer the Acorn because it’s not too fleshy and it’s just the right size.
2 cups cooked brown rice
1/4 cup cooked wild rice
1 med onion
6 ounces of chopped mushrooms
Garlic, s&p, Soy sauce
Saute the onions, garlic and mushrooms, mix all other ingredients in and fill the squash halves. This is my basic recipe for rice stuffing. If you are looking for a protein or iron boost, add tofu or omit the wild rice and add in Lentils. This stuffing is also good with chopped spinache.
Once the halves are filled with your stuffing, add cheese (soy cheeese is what I used) or not, place under the broiler for a bit. Watch them or you’ll end up with black spots like mine. They were still good to eat, just didn’t look quite so pretty.
Did any one make the Crab Enchilada’s from HERE last week? I made them. I don’t have a picture of how they came out. We substituted the soy alternatives for the dairy and it was so good! Boogie Baby loved them enough to lick her plate.
She looks drugged doesn’t she? It’s that the enchilada’s were so darn good.
I’m still working on that brown sweater. I have one more piece to go and then I can get to seeming.
I brought home a Victoria from the shop over the weekend. I wanted to give it a once, twice and thrice over. My next post I’ll have written up my review for this little gal.