Stuffed Winter Squash

Name: Stuffed Winter Squash
Prep time: 30 min
Cook time: 35 min
Total time: 1 h 5 min
Yield: 2 serving(s)
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

Submitted by Chef #684505

"Acorn squash stuffed with cooked rice and mushroom sauce."

Download

Ready In:: 1hr 5mins
Ingredients:: 16
Serves:: 2

ingredients

Squash
1 medium acorn squash, cut in half and seeded
1 teaspoon olive oil
¹⁄₂ teaspoon ground cinnamon
Filling
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

Preheat the oven to 350°F.
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.
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.
Place each squash half in a shallow serving bowl. Spoon the rice mixture into the baked squash, top with chopped parsley, and serve immediately.