Autumn Stuffed Squash
Autumn Stuffed Squash

Category

 Vegeterian

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Ingredients

  • 2 medium acorn squash
  • 1/2 cup dry lentils
  • 1/4 cup rice (any kind but instant)
  • 1 medium apple OR 1 medium pear
  • 1 medium onion
  • 1 stalk celery
  • pumpkin pie spice OR apple pie spice OR cinnamon, allspice, cloves, nutmeg, ginger
  • (optional) molasses OR vegan brown sugar OR vegan maple syrup
  • (optional) mushrooms, peppers, other veggies

Procedures

I came up with this recipe when I was looking forsomething to make for myself for Thanksgivingdinner when my family was eating turkey. It'sgreat any time of year, but especially in the fallwhen squash and apples/pears are cheap :-)

Wash the squash and pierce it a few times with aknife (be sure to get the knife good and deep intothe flesh so that it doesn't explode). Place thesquash into a baking dish and bake at 375 F for30-45 minutes, or until it's somewhat soft.

While the squash is baking, put the rice, lentils,spices, and 1 1/2 cups of water in a saucepan. Bring to a boil, reduce heat, and simmer with acover on for about 40 minutes or until the wateris absorbed and the rice and lentils are soft. Take it off the heat.

Dice the onion and apple or pear (andmushrooms/peppers/other veggies, if using) andslice the celery. Spray a frying pan withnonstick cooking spray and saute the veggies andapple or pear until everything is pretty soft andsmelling yummy. Add the veggies to therice/lentil mixture, and add sweetener if you want(taste it first -- if the apple/pear is sweetenough, you might not need any sweetener!).

Remove the squash from the oven and reduce heat to350 F. Slice the squash in half lengthwise (becareful -- it'll be HOT) and remove the seeds andmembrane with a spoon (save them for roastedsquash seeds -- yum!). Place therice/lentil/veggie mixture into the hollow in eachsquash half (don't be afraid to pile it up prettyhigh) and place the squash back into the bakingpan. Cover the pan with tin foil and bake foranother 45-55 minutes, or until the squash is softand everything is heated through. You can drizzlea little sweetener on during the last 10 minutes ofbaking for a special treat if you want. Eat andenjoy!

The filling above makes enough to stuff at least 2medium sized acorn squash. It's also really yummyby itself. Pretty much any kind of apple or pearwill work here. If you like the apples to comeout really soft and sauce-like, choose a softer,juicier apple like McIntosh or Red Delicious; forfirmer, more noticeable apples, use a good crispytart apple like Macoun, Granny Smith, or Jonagold. You can also try it with other kinds of wintersquash.

1/2 half medium squash with 1/4 of filling hasabout 300 calories, virtually no fat, and lots offiber (especially if you eat the skin of thesquash) and vitamin A.



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