Corrected Halloween Squash

NOTE: I posted an alert the other day that the link to this recipe might not be working. My classmate Paula emailed me she was having this problem, but it turned out it was a glitch on her computer. BUT, then I saw my friend Rhoda last night and she said that I forgot to say:  “prick the squash when it is whole so it won’t explode in the oven” (mine didn’t, thank goodness!) and that I forgot to put in that part to “cut it in half once it is partially cooked”, so here is an updated version. Thanx for the feedback. I put the corrections in RED. You may also put the squash in the microwave for a couple of minutes so you can cut it in half before baking, but I don’t use the microwave unless it is an emergency!

Every Halloween, I create something with orange & black. Luckily, I found an orange skinned acorn squash in the market and remembered I had forbidden rice and wild rice in my pantry. Both are black, so I used forbidden rice because it cooks quicker than wild rice, but either will work.

If you use this as a main course, it serves two. If you cut each half in half crosswise, you will have four servings. You can also prepare this the day before, keeping the rice and squash separate until ready to reheat and serve.

Utensils: Cutting board & knife, baking pan, pot for rice
Prep. Time/Cooking Time: About one hour, since you can cook the rice while the squash bakes (45 min).
Categories: Vegan, Gluten Free


one acorn squash, washed (orange or dark-skinned)
soup stock for baking pan (about 2″ worth)
soup stock for rice (1- 1/2 cups)
1/2 cup (forbidden) rice, well rinsed
1-2 garlic cloves, peeled and minced
1/2 onion, peeled and minced
1/2 cup washed and sliced mushrooms
1 slice of fresh ginger, minced (optional)
1-2 Tbl. olive oil
dash of soy sauce
maple syrup (optional)
garnishes-sprouts or pumpkin seeds

Directions (Pre-heat oven to 350 degrees to 400 degrees)

1. Place whole squash with some knife pricks to avoid exploding in preheated oven and start to bake. When the squash has been baking about 20 minutes, you should be able to remove it, cut it in half, remove seeds, and then place back in oven, face-down in a bake pan with about 2″ of soup stock. Continue to bake until flesh is easily pierced with a fork. (Total time-45 min-1 hr.)

2. While the squash is baking, saute garlic, onions, and mushrooms in about 1-2 tablespoons of olive oil for about 5 minutes. Add rinsed rice and saute another 2 minutes, then add 1 cup stock and cover. Cook until rice is tender, adding more stock as needed.  This should take no more than 30 minutes, depending on how deep a pan you use. (I use a flat, saute pan to spread out the veggies & rice and cook more quickly.)

3. Into each cut half, add 1-2 tsp. olive oil, then add rice (refrigerate any left over for another dish), and replace in oven to warm them together. Serve sprinkled with cinnamon. (You can also use maple syrup instead of olive oil for a sweeter flavor.)

4. Serve hot on a serving platter. Garnish with sprouts, pumpkin seeds, etc.

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