Acorn Squash Stuffed with Wild Rice Pilaf

Acorn Squash Stuffed with Rice Pilaf
(Serves 4)

This will stuff 3 squash, or two with leftover rice pilaf to serve as a side dish for another night.

 

¾ Cup brown rice
1½ Cups water
¼ Cup wild rice
2 Cups water
1/8 tsp sea salt
2 Large acorn squash
2 Tbs unrefined pressed oil
½ Cup small onion, minced
1 Stalk celery, chopped
4 Oz fresh shitake or regular mushrooms, chopped
2 Tbs soy sauce
¼ tsp thyme and sage
½ Cup sunflower seeds, roasted
¼ Cup fresh parsley, chopped

OPT: Muenster cheese or soy cheese sliced in strips, 2 for each acorn half.

1. Preheat oven to 350 degrees.

2. Measure wild rice, rinse thoroughly and drain. Cook wild rice in small pot with 2 cups water for 55 minutes or until the rice “splits” and opens inside. In another pot, place brown rice, 1½ cups water, and salt (can eliminate if necessary). Cover and cook for 40 minutes.

3. Meanwhile, cut acorn squash in half, scoop out seeds and stringy pulp. Place squash face down in baking pan. Add ¼-inch of water to prevent sticking. Cover with foil. Bake 30 minutes or until squash is a little tender. DO NOT OVERCOOK or it will not hold the stuffing.

4. When squash comes out of oven, place sunflower seeds on cookie sheet and roast 3- 5 minutes or until they start to turn a little golden brown.

5. Preheat oil in large fry pan and add onion, sauté for 3 minutes. Add celery and mushrooms to onions and continue to sauté for 3 more minutes.

6. Add both cooked rice, soy sauce, thyme, sage and sunflower seeds, and parsley and toss well. Cover and simmer for 5 more minutes. Fill each squash half with filling, mounding on top. Crisscross 2 pieces of cheese on top of rice for each half. Bake for 20 minutes or on low broil until cheese melts.

Serving Suggestion: This can be made up to 2 days ahead. Bring squash to room temperature before putting in oven for 30 minutes at 360 degrees to reheat thoroughly.

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