Stuffed Acorn Squash

Name: 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; 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

Written by Pritikin Chefs

1.2 min read

Stuffed Acorn Squash

Course: Vegetarian

Cuisine: American, International, Vegetarian

Yield: people

Materials

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.

recipe