Fall and winter squashes are in abundance both in grocery stores and farm stands. If you’re looking for a savory, filling vegetarian dinner, this may be just right.
You’ll see I had one whole squash, cut in half, each stuffed. I anticipated eating both halves but I barely finished one. Here’s how to make it:
Preheat oven to 400 degrees F.
Cut 2 acorn squashes in half, across the middle. Scoop out and discard seeds or give them to the birds.
Clip the stem and make the bottom flat. Lightly brush the inside with olive oil. Place in glass baking dish and put in oven for about 25 minutes.
Meanwhile:
chop 1 yellow onion chop 1 cup celery 1 cup fresh cranberries
chop bunch of fresh rosemary and sage; mince 1 T. fresh parsley for garnish.
1/2 cup slivered almonds or chopped cashews
Heat 1 T. olive oil in sauce pan; add onions and celery; sauté 5 minutes
add one cup cooked wild rice , 1 cup organic vegetable or chicken broth, herbs and cranberries to pan; bring to a boil, reduce heat and simmer 10-15 minutes.
Remove squash from oven when tender and leave in baking dish. Scoop the mixture into the squash; sprinkle with feta cheese or burrata and return to oven for 5 minutes. Garnish with minced parsley.
These are quite filling and can serve as a dinner meal.