How to Make Autumn Stuffed Acorn Squash

This vegan recipe makes a delicious, seasonal main course when accompanied with a salad, or a substantial side dish to go with any entree.

Difficulty: Moderately Easy

Instructions

Things You'll Need:

• 2 Acorn squash
• 1 cup brown rice
• 1 small onion, diced
• 2 ribs celery, diced
• 1 tbsp olive oil
• 2 cups vegetable broth
• 1/4 tspn thyme
• 1/2 cup dried cranberries
• 1/2 cup almonds, chopped (optional)
• salt and pepper to taste

1. PREPARE RICE.
   
   In a pan, heat olive oil, and add onions and celery. Sauté over medium-high heat for about 5 minutes, stirring occasionally. Add uncooked brown rice, thyme, and salt and pepper to taste. Stir and sauté until the kernels begin to lighten in color. Gradually add broth and bring to a boil. Turn down heat to medium-low and cover. Cook for about 30 minutes or until the liquid is absorbed. The rice should be done and al dente. Stir in the dried cranberries and (optional) almonds.

2. BAKE THE SQUASH. (Do this step while the rice is cooking.)
   
   Preheat over to 400 degrees F.
   
   Cut the acorn squash in half. With a spoon, scoop out and discard the seeds. Boil a few cups of water. Place the squash halves cut side down in a large, shallow baking pan (like a lasagne pan). Pour in the boiling water to a depth of about an inch. Carefully place the pan in the oven and bake for 20-30 minutes. The squash is done when you can easily insert a paring knife without resistance. With a spatula, remove the cooked squash halves to a baking sheet, cut side up.

3. STUFF THE RE-BAKE THE SQUASH.
   
   Reduce the oven to 350 degrees F.
   
   Fill the squash cavities with the rice mixture, and mound on top of the squashes. You may have more rice mixture than you need. Place the stuffed squash in the oven for 15 minutes.
   
   Remove from the oven and serve as a hearty side dish, or as an entree accompanied by a salad.
   
   Serves 4. Enjoy.

Tips & Warnings

• The squash will be steaming hot when you remove it from the pan after its first baking. Be careful to steer clear of the steam.

[GreenGardenChic]

on 12/6/2008 Sounds good, I'm always looking for new veggie recipes.

[AlexysQuinn]

on 11/15/2008 I love squash and this sounds great. Thank you.

[Felicity]

on 10/24/2008 Oooh, this is one scrumptious recipe. Thanks for sharing it with us.

[vikki9]

on 8/30/2008 This sounds delicious. A great recipe for the cooler days we're looking forward to. Thank you. 5*/digg