Thursday, December 17, 2009

Stuffed acorn squash

2 acorn squashes cut lengthwise and seeded
1 onion diced
1 bell pepper diced
1 carrot diced
pre-cooked rice
spinach leaves

pre-heat oven to 350
brush interiors of squash with oil, then sprinkle with 1/2 tsp. salt, black pepper to taste, 1/2 tsp. coriander, 1/4 tsp. nutmeg
put squash face down on oiled pan, bake 40-50 minutes until fork tender
saute onion, bell pepper, carrot in oil, add bouillon cube.
season with 1/2 tsp. salt, black pepper to taste, 1 and 1/2 tsp. coriander,1/4 tsp. nutmeg, and 10 large sage leaves chopped
toss in 1and 1/2 cups of precooked rice and spinach leaves until wilted

When squash is done, fill with sauteed mixture.
Serves 4

My family loved this meal, it was so savory. We all agreed that poached pears with maple syrup would have been the perfect afterthought.


Ani said...

I have all the ingredients sitting in the kitchen- how's that for perfect? Dinner calls.

Kristianne said...

Delicious! Perfect for Yule feast.