Sunday, October 2, 2011

Savory Stuffed Acorn Squash

I wanted a savory stuffed squash that would be filling, so I came up with this recipe today and it was a huge hit.
Start the brown rice an hour before dinner:
1 cup brown rice
2 cups chicken broth (I make my own and don’t put salt in it, so I salt to taste)
1 tsp rubbed sage
salt & pepper to taste
Cook covered on stove at low boil for approximately 45 minutes, or until broth is soaked in.
While the rice is cooking, preheat oven to 350* and halve and seed 2 acorn squash.  Place the squash cut side down in a baking dish with 1/4″ water in the dish.  Cook for 30-45 minutes until fork pokes easily.
While these are cooking, peel and chop one apple.  When the rice is done, take off of heat, add apple, stir, and cover.  I let it sit for about 20 minutes, and this softened the apple a little.
After chopping apple, brown one half pound of ground turkey (if you use beef, make sure to drain any fat).  When meat is done, add about 2 tsp dehydrated or fresh onion (if using dehydrated onion, add some water), a pinch of cayenne powder, a little salt & pepper.  Cook until onion is transparent.
I browned 1/2 cup of corn in a separate pan, then added it to the turkey mixture after it was done.
When everything is done, mix the rice with the turkey & corn.  Taste to see if any salt/pepper need to be added.
Transfer the squash, cut side up, to a dish where they will sit upright without falling over.  Do not put water in the dish. Fill the cooked half squashes half way with the rice mix, top with shredded cheddar cheese, then continue to fill to the top with rice mix.  Top entire squash with shredded cheddar.  Broil on low for a few minutes until the cheese bubbles.
I sprinkled the tops of the finished squash with hot paprika to add some additional heat.

Another favorite is our Stuffed Acorn Squash