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Roasted Stuffed Squash
4 servings
2 small squash - acorn, buttercup, etc.
1 cup uncooked rice pilaf or wild rice
Cut, cleaned and ready for baking |
3 tablespoons margarine, divided
1 cup chopped red pepper
1/2 cup chopped onion
1/2 cup shredded parmesan (plus additional 1/4 cup for garnish)
8 oz crumbled cooked hot Italian sausage (or chorizo or any leftover chopped meat)
1/2 cup chopped parsley
1/4 cup pepitas, toasted (or other toasted nuts)
After baking for 60 minutes, ready to stuff |
Preheat oven to 400 degrees. Cut a thin slice off each end of the squash, then cut in half crosswise. Carefully scoop out seeds and fibers. Line a baking dish with parchment. Place squash halves in the baking dish and rub the cut surfaces and the interior of each with 1 tablespoon margarine. Place a small amount of margarine in the bottom of each half. Season with salt and pepper. Roast at 400d for 60 minutes.
While the squash is roasting cook the rice according to directions, then drain and set aside to cool. Preheat a large skillet over medium-high heat and add the remaining tablespoon of margarine, then saute the sliced mushrooms until the moisture has evaporated and the mushrooms are golden. In a large bowl, combine the rice and mushrooms with the remaining ingredients except the garnish. At the end of 60 minutes, remove the squash halves from the oven and fill each until mounded. If you have rice mix left over, it makes a great lunch the next day. (At this point the squash halves can be refrigerated for baking later. If refrigerated, add 10 minutes or so to the baking time.) Place the squash halves back in the oven for an additional 30 minutes, until the filling is hot. Sprinkle with additional parmesan before serving.
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