Stuffed Acorn Squash

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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.

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Stuffed bell peppers

Preparation time: 15 minutes

Cooking time: 40 minutes

We have a little veggie pot pie left over, but not quite enough for two. So we are stretching our meal with stuffed bell peppers. Serendipitously, we had exactly two peppers in the fridge 🙂

You need: Two bell peppers, 1/2 cup crumbled feta cheese, 2 green (spring) onions, 1/4 cup finely chopped cilantro, to taste: salt, red chili powder, balsamic vinegar, olive oil

How to: Heat the oven to 350F. Put everything except the bell peppers in a bowl and mix well.

Cut the tops off the peppers and clean the insides of seeds and fiber.

Remove the stem from the tops and chop the pepper that remains (from the top) very small. Add it to the feta mix and stir in.

Fill the peppers will the filling and bake for 30-40 minutes.

Tip: Put the peppers in a muffin pan when you bake them, so they don’t fall down.