Preparation time: 30 minutes (assuming rice is leftover, otherwise about 45 minutes)
Cooking time: 5 minutes
It’s squash season, in case you didn’t notice 🙂
Most of the squash recipes I see seem to be for a sweetish stuffing, which I didn’t care for. So here’s what I did, and oh it was good. So good.
You need: 1 acorn squash; 1 cup cooked brown rice; 3-4 green (spring) onions; 1/4 cup slivered almonds; salt
How to: Preheat your oven to 400F. If you don’t have rice ready, set to to cook now as well. Cut the acorn squash in half, from stem to base, VERY CAREFULLY. The best way to do this is to insert the knife in at the top and slide it down and in slowly. DO NOT put your fingers in the path of the knife. DO NOT cut a wet squash. They are difficult to cut and you could cut your hand badly. (No, I didn’t cut mine – I leave jobs that require grace to the OH).
Anyway, cut the squash and scoop out the seeds and fibers. You can separate and clean the seeds and roast them on a cookie sheet for 20 minutes or till browned (stir them around once in the middle). Salt to taste, and they taste excellent. Throw away the stringy part.
Place the squash halves face down on an oiled pan. Bake in the oven for about half an hour. Poke it with a knife, and if it goes in easily it’s done.
In the meantime, chop the onions (small).
When the squash is done, let it cool a little and scoop the insides out with a spoon. Gently; don’t tear the skin.
Heat some oil and saute the onions. Add the almonds and stir quickly for a minute or so.
Add the squash pulp that you scooped out and stir. Add the cooked rice and stir. Add salt. Stir.
Put the filling back in the squash skins (because it looks pretty) and serve.