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Prep Time: 30 Minutes Cook Time: 35 Minutes |
Ready In: 65 Minutes Servings: 2 |
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Acorn squash stuffed with cooked rice and mushroom sauce. Ingredients:
1 medium acorn squash, cut in half and seeded |
1 teaspoon olive oil |
1/2 teaspoon ground cinnamon |
1 tablespoon olive oil |
1 cup finely chopped yellow onion |
2 large garlic cloves, minced |
1 1/2 cups thinly sliced and chopped white mushrooms |
1 tablespoon dried sage |
1/4 teaspoon thyme |
2 cups water or 2 cups vegetable broth |
2 tablespoons soy sauce |
1 tablespoon cornstarch, dissolved in |
2 tablespoons water |
1 1/2 cups cooked rice |
salt & fresh ground pepper |
1/4 cup chopped fresh parsley |
Directions:
1. Preheat the oven to 350°F.
2. Brush the inside of the squash halves with the oil and maple syrup. Sprinkle with the cinnamon. Place the squash cut side down in a baking dish and bake for 35 minutes, or until tender. While the squash bakes, prepare the filling.
3. Warm the olive oil in a medium heat. Add the onion and sauté for 8 to 10 minutes, or until soft, stirring occasionally. Add the garlic and cook for 1 minute longer. Add the mushrooms, sage, and thyme. Continue sautéing for 2 to 3 minutes, until the mushrooms are tender and release their juices. Add the water or vegetable broth, and soy sauce. Simmer for 1 minute, to blend the flavors. Stir the cornstarch mixture, and add it to the skillet. Reduce the heat to medium-low and cook for 2 to 3 minutes, until the sauce thickens. Stir in the rice. Salt and pepper to taste.
4. Place each squash half in a shallow serving bowl. Spoon the rice mixture into the baked squash, top with chopped parsley, and serve immediately.
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