Stuffed Winter Squash
Why I Love This Recipe
I found this recipe two years ago in a magazine and found that it was so easy to adapt to whatever vegetables I had on hand. I don't actually bake the squash again after the stuffing is added, I just sauté the mixture for a few more minutes before adding it to the squash. This makes a lot of stuffing, which frankly tastes good just by itself!
Ingredients You'll Need
4 acorn squash, halved, seeds removed
1 large onion, chopped
2 cloves garlic, minced
2 stalks celery, chopped
2 cups sliced mushrooms
1 cup chopped red pepper
1 jalapeño pepper, minced
¼ cup olive oil
3 cups cooked rice
2 cups fresh or frozen sweet corn
½ cup sliced black olives
½ cup parsley, chopped
2 tablespoon rubbed sage
1 teaspoon salt
Directions
Preheat oven to 375° F.
Bake squash, cut side down for 45 minutes.
Sauté the onions, garlic, celery, mushrooms, red pepper, and jalapeño until vegetables are soft, about 5 minutes. Add rice, corn, olives, parsley, sage and salt. Turn over squash, heap with stuffing and bake for an additional 30 minutes.
