Recipe: Stuffed Acorn Squash

from LA Weekly

Stuffed Acorn Squash
From: Julieanna Hever
Serves: 4

 

4 medium acorn squash, washed, halved and seeded
1 medium yellow onion, diced
4 medium celery stalks, diced
4 medium carrots, diced
¼ cup plus 3 ¾ cups water or vegetable broth
¾ cup wild rice, cooked
¾ cup brown rice, cooked
1 cup mushrooms, sliced
1 teaspoon poultry seasoning
½ teaspoon dried sage
ground black pepper to taste
½ cup fresh parsely, minced
1 cup raw walnuts or pecans, chopped (optional)

1. Preheat oven to 375 degrees Fahrenheit. Place squash halves, cut side down, on one or two baking sheets filled with an inch of water. Place in oven and bake for 30 minutes. When done, remove from oven, carefully pour out the water and flip the squash so it is cut-side-up.

2. In a medium pot, sauté onions, carrots and celery in ¼ cup water or vegetable broth until slightly browned, approximately 5 minutes. Add the cooked wild rice, cooked brown rice, mushrooms, poultry seasoning, sage, black pepper and remaining water or vegetable broth.

3. Bring to a boil on medium-high heat and then simmer on medium-low heat for 30-40 minutes until all liquid is absorbed. Add parsley and nuts and cook for 2 more minutes. Remove from heat.

4. Spoon rice mixture into each squash. Cover with foil and return to the oven. Bake for 20-25 additional minutes or until squash is tender. Serve warm.

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