• Cooking Time: 45 minutes
• Servings: 8
• Preparation Time: 10 minutes
• 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

1. Preheat oven to 375° F.
2. Bake squash, cut side down for 45 minutes.
3. 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.

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!