Acorn Squash Stuffed with Rice Pilaf
I have posted this recipe before, but please enjoy this updated / revamped version. This is our family’s favorite version so far!! This will stuff 3 squash, or 2 with leftover rice to serve as a side dish for another meal.
¼ cup wild rice
2 cups water
1/2 cup tri-color quinoa
1 1/4 cups water
1/8 tsp sea salt
2 large Delicata Squash
2 Tbs extra virgin olive oil
½ cup small onion, minced
1 stalk celery, chopped
4 oz fresh shiitake or regular mushrooms, chopped
2 Tbs soy sauce
¼ tsp thyme
¼ tsp sage
½ cup sunflower seeds, roasted
¼ cup fresh parsley, chopped
Optional: Dried cranberries, chestnuts, toasted pecans. Muenster or soy cheese, sliced in strips, 2 for each squash half.
1. Preheat oven to 350°F.
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. In another small pot, get 1 cup of water boiling, add quinoa, add salt and cover to simmer for 18 minutes on medium low.
3. Meanwhile, cut Delicata squash in half lengthwise, and 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 squash 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 golden brown. Or use already toasted seeds.
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, quinoa, soy sauce, thyme, sage, sunflower seeds, and parsley. Toss well. Add any other optional ingredient such as dried cranberries, chopped chestnuts, or pecans. Cover and simmer for 5 more minutes. Fill each squash half with rice mixture, mounding on top. Crisscross 2 pieces of cheese on top of the rice. Bake for 20 minutes.
Serving Suggestion: This recipe can be made up to 2 days ahead. Bring squash to room temperature, put in oven for 30 minutes at 350°F to reheat thoroughly. If you made to much stuffing turn it into my Thanksgiving Soup recipe found in The Passionate Vegetable, adding leftover turkey, onions, carrots, celery and turkey broth and herbs and spices for a leftover treat.