Stuffed Acorn Squash
Stuffed Acorn Squash
Ingredients
- 2 each acorn squash cut in half and seeds removed
- 1 cup wild rice cooked
- 1 cup kasha cooked
- 1 cup onions evenly sliced caramelized
- 1/4 cup fresh garlic chopped
- 1/2 cup red bell pepper roasted & chopped (for convenience, you can often buy bottled or freshly roasted peppers in the deli section of many upscale markets)
- 1/4 cup corn kernels roasted
- 1/2 cup artichoke hearts diced
- 1/2 cup shiitake mushrooms sliced
- 1/4 teaspoon black peppercorns ground
- 1/2 tablespoon soy sauce, low sodium
Instructions
- Preheat oven to 350 degrees F.
- Place the acorn squashes skin side up on nonstick baking pan.
- Bake for 20 minutes at 350 degrees, or until just soft.
- Mix rest of ingredients together. Stuff mixture into each squash.
- Bake at 350 degrees for 30 minutes in Pyrex baking dish covered with foil.
- Uncover, and cook for 10 minutes more.
- * To caramelize onions, heat nonstick skillet over medium heat, lightly sprayed with cooking spray. Add onions and cook, stirring frequently, till they turn a deep mahogany color (about 10 to 15 minutes).
- ** To roast corn, pour kernels (thawed if from freezer) on a nonstick cookie pan. Bake at 425 degrees F for 20 minutes or until brown on both sides, stirring occasionally.
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