This is another Elyssa original. The cupboard is pretty bare, so I had to get creative. Andrew wanted squash and quinoa salad. I didn't have quinoa, so I planned to substitute brown rice. Then I remembered what a pain peeling and cubing the acorn squash was, so I decided to just stuff it. It seemed too plain, so I spiced up the rice by adding dried herbs. You can add just about whatever suites you. I used oregano, basil and parsley, and threw in some garlic and onion powder. Feel free to use fresh herbs if you're feeling ambitious (as I clearly wasn't), it'll probably taste better anyways. Andrew topped his with honey lime sauce, and I ate mine with a mustard vinaigrette (I'll post the recipe below) I had left over from another dish. Both tasted great!
Herbed Rice Stuffed Acorn Squash
- 3 acorn squash
- Brown rice (2 servings)
- 3/4 tsp. dried parsley
- 3/4 tsp. dried oregano
- 3/4 tsp. dried basil
- 1/2 tsp. onion powder
- 1/2 tsp. garlic powder.
- 1/2 of a 15 oz. can of black beans, rinsed and drained.
- Prepare the squash. Cut the little nib off the bottom to make a flat surface for the squash to sit on. Cut off a small piece of the top. With a knife, carve a hole in the top of the squash to expose the inner cavity with the seeds. Scrape out the seeds.
- Place the squash upside down in a baking tray with about 1/2 and inch of water. Bake in a 400º oven for 40 minutes, or until the squash is easily pierced with a fork.
- Make the brown rice according to the package directions. Once the water boils, add the herbs and onion and garlic powders.
- Once the rice is cooked, stir in the black beans.
- Stuff the rice mixture inside the squash.
- Top with a sauce like honey lime sauce or mustard vinaigrette.
- Enjoy warm.
|The squash with the bottom cut off upside down in a baking tray|
|The squash should look like the one to the right before going in the oven. The center squash still needs a hole in the top and its seeds removed.|
- 3 Tbsp. minced shallots
- 3 Tbsp. dijon mustard
- 2 Tbsp. red wine vinegar
- 2 Tbsp. water
- 1 Tbsp. safflower oil
- 1 tsp. dried tarragon
- Mix all the ingredients in a bowl and mix well.
I got this recipe from the food section of Huffington Post. I'm addicted to that site. If you see me glued to my iPhone I'm most likely scanning through articles. I get a lot of recipe inspiration that way! This vinaigrette has somewhat of a bite (must be the shallots), so use sparingly.