These stuffed acorn squash are not only beautiful but can easily become a cinderella story dinner fairy tale. On most days of the week I can count on having previously cooked rice and black beans (if you do canned then you're guaranteed to be prepared) So without the effort of having to cooking these ingredients, you really only need to cut the squash in half, scoop out the seeds and and then roast it in the oven!
I hope you enjoy this photograph that I took of this nutritious dish to share with Steemit community. Below I have also shared the full recipe so you can try it out for yourself!
Rice Stuffed Acorn Squash Recipe
Makes up to 6 servings
Max 3 Whole acorn squash or you can cook fewer acorn squash and enjoy the finished rice mixture for leftovers.
Rice Stuffing Ingredients:
• 1.5 cups brown basmati rice (yield 3 cups cooked)
• 1 1/2 cup cooked black beans (or 1 can, drained and rinsed)
• 1 red bell pepper, finely diced
• Large handful fresh parsley, chopped
• 1 cup white mushrooms, chopped and sautéed
• 1 onion diced and sautéed.
• 1/2 tsp cumin
• 1/2 tsp chili powder.
• 2 tbsp olive oil
• Juice of 1/2 small lime
• 1/4 cup salsa of choice to suit your personal taste and heat (spice) tolerance.
• 1/4 avocados, sliced per serving
Chipotle Aioli (vegan) or substitute salsa
• 1/2 cup raw cashews, soaked for at least one hour or ideally overnight
• 1tbsp nutritional yeast
• 1tsp chipotle pepper spice
• 1tsp maple syrup
• ½ - 1tbsp green chilies (canned) very spicy, can omit or use less
• Sea salt, pinch
• Fresh ground pepper
Roasting Squash:
Preheat oven to 425*
Cut Acorn Squash in half and scoop out the seeds. Drizzle squash flesh with extra virgin olive oil and season with salt and pepper. Place cut side down on a parchment-lined rimmed baking sheet.
Roast 40min.
Preparing Rice Filling:
While squash is roasting, sauté the onions and mushrooms for 2-3min then add the diced red pepper and cook until tender.
In a large bowl combine cooked rice, beans, sautéed onion, mushrooms and pepper, 1/2 the parsley, the salsa, lime juice, olive oil and spices.
Stir thoroughly to combine flavors. Taste and adjust salt and pepper. Adjust spice if needed.
Slightly over fill the cavity of each squash and roast in the oven at 350* for 20min
Chipotle Aioli:
Blend cashews with fresh cold water, starting with approx. ¼ cup water then add only 1tbsp at a time until a smooth creamy consistency is reached. Add nutritional yeast, green chilies, chipotle spice, maple syrup and salt and pepper. Adjust seasonings to taste.
Top with sliced avocado and aioli or salsa.
Enjoy!