Stuffed Winter Squash
  • 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!