Monday, October 8, 2012

Rice & Mushroom Stuffed Acorn Squash

 
I love fall, the crisp air, the smell of leaves, and all the delicious harvest food.  Nothing says fall like the winter squash harvest.  Winter squash has been popping up in our CSA basket for the last couple weeks and I have been whipping it up into as many recipes as I can think of.  I adore eating seasonally and winter squash provides the hearty and warm dishes I’m craving now that the weather has turned cold. 
This week I have a few squash filled recipes to share! We’ll kick off “winter squash week” with the lovely acorn squash.  A ridged (usually) dark green squash (they can be tan or yellow) with sweet yellow-orange flesh and a good source of vitamin C, A, and B6.  I find their round shape makes them the perfect squash to stuff.  (And save the seeds they are delicious to roast, recipe coming this later week)
I stuffed the squash with a vegetable rice mixture that got deliciously crunchy as it baked in the oven. 
 
It was so delicious I took the leftover stuffing (for one squash you will have extra) and baked it in oven to give it that delicious crunch…leftovers.were.amazing!
 
The main dish was just as amazing with that soft but crunchy rice mixture inside the baked squash. YUM.

Rice & Mushroom Stuffed Acorn Squash
Gluten free, Vegan, Vegetarian, Dairy Free, Egg Free
1 acorn squash (although the stuffing could fill 2 if you wanted)
2 cups cooked brown rice
1 onion diced
1 mild pepper diced
2 large carrots diced
8-10 ounces mushrooms quartered
1 tablespoon Bragg Liquid Aminos (or gluten-free soy sauce)
1 tablespoon (soy free) Earth Balance (or butter) (plus a little more for topping)
1 teaspoon red pepper flakes
 About 1.5 tablespoons EVOO
Salt and pepper to taste
 
Directions:
1.)    Preheat oven to 375 degrees F
2.)    Cut squash in half and remove seeds – save them for roasting check out my recipe here!
3.)    Put the squash in a baking dish, face up, lightly rub with EVOO place in the oven and bake for 25 minutes
4.)    While the squash is baking heat 1 tablespoon of oil in a large skillet over medium heat
5.)    Add the onion, carrot and red pepper flakes and saute until golden, about 5 minutes
6.)    Add the pepper and mushrooms, cover and cook until tender, about 10 minutes
7.)    Stir cooked rice, Bragg, and Earth Balance into the pan and heat for about 3 minutes
8.)    Remove squash from oven and spoon rice mixture into the squash
9.)    Top each squash half with a small amount of Earth Balance
10.) Bake at 375 F for 30 more minutes or until the squash is tender
       ENJOY!!!
 
TIP: If you use one squash you will have left over rice mixture and it is fine to eat the way it is.  However, if you want to make it really delicious put it in a baking dish topped with a little Earth Balance and bake along with the squash for about 20 minutes.  It will be soft, hot, and a little bit crunchy soooooo good.
Do you love all the winter squash available this time of year?  What’s your favorite squash dish?
Check out the second recipe of Squash Week for my Rosemary Roasted Squash seeds here!!
 
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13 comments:

  1. I'm so glad that I found you at Craft O Maniac! This looks delicious! Thank you for sharing your recipe:)

    Katie
    www.funhomethings.com

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  2. i've never eaten anything like this-all the squash i've had was flavored that way...butternut squash soup, squash ravioli, but the squash was never the thing....do you know what i'm saying? i ordered this this past weekend at a restaurant, and it was so good, and so good for fall! yay!

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    1. I'm so glad you had stuffed squash recently isn't it just the best. Glad you like the recipe!
      Rachael @ Determined Darling

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  3. Oh, YUM! I just made a stuffed acorn squash dish with apples and spinach last week. Can't wait to try yours!

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    1. O yours sounds delicious too! I need to cook more with apples. Thanks, Rachael

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  4. This looks delicious! I'll be pinning this and sharing the pin on Facebook at OneCreativeMommydotcom. Thanks for joining the party at Gluten-Free Monday! Please feel free to stop by and grab a featured button. The new party is open. I hope you’ll be back.

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  5. Oh this looks so tasty! We're recent vegetarians and I'm always searching for new meals to add to the mix. I'd love if you came and shared at our Snacktime Saturday link-party for healthy recipes :) http://www.youngnesters.net/search/label/Snacktime%20Saturday

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  6. I can't wait to make this...very soon! I have it on my favs list! YUM! Thanks for linking up at our Gluten Free Fridays party! What a fantastic link up of recipes and other GF goodies! Each week, I am so amazed! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! :) I hope that you'll join us this week! Cindy from vegetarianmamma.com

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    1. O I'm so glad you like it! Can't wait to join in this week!

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  8. That looks great! I love acorn squash! Thanks for sharing at Sweet Saturday! Now following :)

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    1. It was so good. I love Acorn Squash too I have some local roasted ones in my freezer for a treat in the middle of winter! Glad your following I love sharing at Sweet Saturday!

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