Stuffed Acorn Squash

We skipped the traditional Thanksgiving fare this year.  We opted for smaller individual dishes that we could combine and ended up having more of an appetizer style party.

One of the easiest but heartiest of dishes I made is one that I think represents the season  just perfectly. As temperatures cool off, our bodies crave more stick-to-your-bones food.  This dish is simple and always satisifies. 

Stuffed Acorn Squash

(for two)

I have made different variations of this dish on separate occasions but have always stuck with mushrooms playing an integral part. I love the hearty meaty texture they lend to the stuffing. 

Start by roasting your acorn squash. 

(this part will take a bit)

Preheat the oven to 400 degrees.

Cut your squash in half lengthwise, from stem to bottom and scoop out the seeds and any fibrous stringy stuff/  Brush with olive oil and season with sea salt. Place on a cookie sheet orange side up and bake for 1 hour to an hour and 15 minutes, until the flesh is soft and cooked through. You can't overcook a squash, it just gets better the longer it goes. 

At about 15-20 minutes to go on your squash baking time, 

prepare 2 cups of Basmati rice 

according to package directions. I like to replace half of the water quantity with a vegan chicken broth and add a teaspoon of vegan margarine to the water, as well as a bit of dried parsley or tarragon. 

After you've passed the 1 hour mark on the baking time of your squash, it's probably a good time to get your stuffing going.

Chop the following (and feel free to add other preferred veggies to the mix)

1/2 cup of baby bella mushrooms

1/2 cup of wild mushroom medley*

1/2 cup of bell pepper (green, red, yellow, orange or all three)

1/2 cup of onion (red or sweet is my favorite)

1/2 cup of eggplant

You will also need 

1 tbsp. of olive oil

1-2 tsp of fresh pressed garlic

salt and pepper to taste

Vegan margarine

Optional: hulled hemp seed 

Heat the oil in a pan and saute your peppers and onions until tender. 

Add in your eggplant and mushrooms and continue to cook until tender and lightly browned. 

Set aside.

Remove your squash from the oven. Drop a dollop of vegan margarine into it then fill the cavity of the squash with a scoop of rice and a hearty helping of your mushroom stuffing.

I served ours up with a side of asparagus sprinkled with hemp seed.  I love the nuttiness of the hemp seed with the sweetness of the squash and the meatiness of the mushrooms and eggplant, so should you choose to eat this on it's own (without a side) I highly recommend you sprinkle the hemp seed right on top.

Deeee-licious!

And to end the evening right:

~Maple Pumpkin Pie~

Autumn blessings, love and light,

Amber