Posts Tagged ‘h’

Halloween Stuffed Squash

Friday, October 30th, 2015

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 in preheated oven and start to bake. When the squash has been baking about 20 minutes, you should be able to remove it, 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, onion 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. When the squash is done, add 1-2 tsp. olive oil in each half, 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.