It's autumn and time for one of my favorite vegetarian meals. Our friend Patty gave us this recipe. This is her 'main course' for their vegetarian Thanksgiving spread. These are so filling as a main course or a wonderful side dish when quartered.
Patty's Stuffed Acorn Squash
2 Acorn Squash, washed
2 Celery Stalks, washed and chopped
1 Onion, chopped
1/2 Cup Dried Apricots, chopped
1/2 Cup Dried Cranberries
1/2 Walnuts, chopped
2 Packages of Carolina Wild Rice
1 Teaspoon Ground Ginger
1/8 Teaspoon Ground Black Pepper
1/8 Teaspoon Cloves
1 Teaspoon Cinnamon
1 Tablespoon Olive Oil
Preheat your oven to 375 degrees
Cut the washed squash in half. Scoop out pulp and seeds. Separate the seeds from the pulp, wash under running water and place on a paper towel to dry. The pulp can go in the compost. Place the cut squash upside down on a cookie sheet and bake for 30 - 40 minutes or until a fork can easily pierce through the shell.
While the squash is baking saute to chopped onion and celery in the olive oil until the onions become translucent.
Cook the wild rice according to package directions.
After the squash is done baking scoop out the flesh leaving a bit in the shell so it can retain it's shape. Try not to poke through the shell! Put the scooped out squash in a large bowl.
Add to the squash the onions & celery, cooked wild rice, cranberries, walnuts, and apricots. In a small bowl mix the spices together before adding it to the stuffing mixture. Combine thoroughly.
Stuff the acorn squash shells, mounding the tops. Tent the cookie sheet with aluminum foil and bake for another 30 minutes.
I wish you could smell all this goodness!
Wouldn't a glass of cider be delicious with this?
For a nutritious snack combine the dry squash seeds in a bowl with 2 teaspoons vegetable oil, 2 teaspoons melted butter and 1/4 teaspoon each of cinnamon, allspice & cloves, 1 Tablespoon brown sugar. Roast your seeds for 15 - 20 minutes in a 350 degree oven.
I leave these on the counter for everyone to graze on throughout the day. Enjoy!