October 23, 2012

Our Dinner: Stuffed Acorn Squash

With the pregnancy, I know it's important to eat healthy balanced meals more than ever. Sometimes I get stumped - I couldn't possibly think of something new and delicious to try. A great new thing I'm trying is to eat more seasonally. Honestly, this is a tough concept for me being a Phoenix native since our seasons are hot, hot, hot and warm. I've been taking inspiration from blogs, and have been experimenting more with squash. Spaghetti squash was a big hit (seriously: make it. It's awesome.), so last night's dinner was focused around another common gourd: acorn squash.



Stuffed Acorn Squash with White Beans, Mushrooms & Wild Rice
Cut 1 medium acorn squash in half horizontally; remove seeds. Place on a baking sheet sprayed with cooking spray, cut side down. Bake at 375 degrees for 45 minutes or until tender. While squash is cooking, sauté 1/2 cup chopped onion, 1/2 cup chopped mushroom, 1/3 cup white beans and 1 clove chopped garlic in 2 teaspoons olive oil until soft, about 3-5 minutes. Add 1 cup cooked wild or brown rice and continue to stir until heated through, about 1 minute more. Set aside. Remove squash from the oven, stuff each half with the rice and bean mixture, then top each half with 2 tbsp parmesan cheese. Place in oven again and cook an additional 10 minutes. {recipe credit: online}

Very yummy, and even the Mr. liked it. (I wouldn't be anywhere culinary-skills wise without his open minded-ness - thanks, hon!) Of course, we had our suggestions for future takes. There is a lot of squash compared to the filling, so additional spices in the filling would up the ante (it was kind of bland for us). Additionally, this recipe as stated is vegetarian but adding some crumbly sausage would be another way to add flavor. I am also thinking some sage would be good... either way, I can tell we'll try this again. 

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