Acorn squash, when it’s halved lengthwise and the seeds are removed, makes an edible vessel that’s perfect for stuffing and baking. In this case, the stuffing is a tasty mix of mushrooms, rice and vegetables that is a meal in itself. This makes a nice vegetarian entrée for a festive meal, such as Thanksgiving dinner.
Ingredients
- 2 medium acorn squashes
- 2 Tbsp (30 ml) olive oil
- 2 shallots, chopped
- 1 garlic clove, chopped
- ¼ lb (125 g) shiitake mushrooms, stems removed and discarded, caps sliced
- ¼ lb (125 g) oyster mushrooms, lower stems trimmed and discarded, top portion sliced
- ¼ lb (125 g) brown mushrooms, sliced
- ¼ cup (60 ml) finely chopped red bell pepper
- ¼ cup (60 ml) grated carrots
- 2 green onions, thinly sliced
- 1 Tbsp (15 ml) chopped fresh sage
- 2 cups (500 ml) cooked brown rice, chilled (see About Brown Rice)
- 0.33 cup (80 ml) vegetable stock
- salt and freshly ground black pepper to taste
How to Make It
- Preheat the oven to 350°F (175°C). Cut each squash in half lengthwise. Scoop out the seeds and discard. Trim a little from the uncut side of each squash so it will sit flat. Place squash halves, cavity side down, on a parchment paper–lined baking sheet. Cover and bake for 35 to 45 minutes, or until the flesh just begins to soften.
- Meanwhile, prepare the filling by placing the olive oil in a large skillet over medium heat. Add the shallots, garlic, mushrooms, bell pepper and carrots and cook until the mushrooms are very tender, about 5 to 6 minutes. Place the mixture in a medium-sized bowl and mix in the green onions, sage, rice, stock, salt and pepper. Turn the squash halves, cavity side up, on the baking sheet and mound the mushroom mixture into them. Cover and bake 20 minutes, or until the squash is tender and the filling is heated through.
