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Stuffed Acorn Squash
With fewer people around the table this year, it's an opportune time to break away from the traditional turkey and try a seasonal vegetarian main dish instead. This dish is both beautiful and tasty, not to mention highly nutritious. This winter veg is rich in antioxidants and loaded with vitamin A to support good eye health. It also contains cartenoids, which could help reduce the risk of cardiovascular disease.
- 2 small acorn squash
- 3 tbsp. extra virgin olive oil
- 1 cup wild rice (or a mix of brown and wild)
- 4 cups vegetable stock
- 2 sprigs fresh thyme
- 1 sprig fresh rosemary, chopped
- 1 ½ cups cremini mushrooms, chopped
- 1 small white onion, chopped
- 2 stalks celery, chopped
- 2 cloves of garlic, chopped
- 1 bunch curly or lacinato kale, stems removed and chopped
- 3 tbsp toasted pecans
Preheat the oven to 375 degrees. While the oven is preheating, start the rice. Rinse the rice using a fine-mesh strainer.
Place the rice in a saucepan with the vegetable stock and fresh sprigs of thyme. Bring to a boil.
When the water has reached boiling, lower the heat to maintain a simmer, and cover the pan. Let simmer for 45 mins.
Meanwhile, prepare the squash and filling. Cut each end off the squash, then cut in half and remove seeds.Brush with half of the olive oil, season with salt and pepper. Roast cut side down for 35 mins.
In a large skillet over medium heat, add the remaining oil, onions, celery, and garlic. Saute until fragrant. Add the mushrooms and rosemary. Add the kale in last and stir until tender.
When the rice is ready, add to the skillet mixture along with the toasted pecans, salt, and pepper to taste.
Remove the squash from the oven. Scoop filling into the 6 squash halves and broil until the tops are golden, approximately 2-3 minutes. Serve warm.
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