Remember, Remember...To Eat Veggies in November!

In less time than it takes to be married to Kim Kardashian, you too can devote your time to something actually worthwhile: Eating healthy, locally, and in season.  All these ingredients aside from the rice and salt came within 100 miles, the carrot and parsley from my own front yard.  Waiting your carrots until after the first frost helps them sweeten, because the root converts starches into sugar in reaction to the cold.  Fill with rice stuffing, then scoop out the acorn squash as you eat it for a fun mix of textures.  Gluten-free and vegan!  I used yet more of my hen of the woods mushroom, but any Asian mushroom works well.  Rehydrate dried mushrooms in boiling water first, using the water in place of some of the vegetable stock or to keep the vegetables from sticking in the sauté pan.  

Gluten-Free/Vegan/Wild Option

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Stuffed Squash

Taste of Earth

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Prep: 10 minutes  Cook:  40 minutes  Serves: 4

2 tbs. olive oil, divided

2 acorn squash

1 cup brown rice

1 cup vegetable stock

1 cup apple cider

1 cup finely chopped Asian mushrooms (wild option: 

     hen of the woods mushrooms – cook thoroughly)

1 cup grated organic carrots

1/2 cup diced red onion

1/2 cup finely chopped kale

1/2 tsp. salt

2 cloves garlic, chopped

Preheat oven to 400ºF.  Cut squash in half, scoop out seeds and strings, and brush with 1 tbs. olive oil.  Place cut ends down in baking dish and cook 35-40 minutes.  Meanwhile, combine rice, stock, and cider in sauce  pan.  Bring to boil, then reduce heat to simmer, cooking 40 minutes, or until rice is tender and liquid is absorbed.  While that simmers, heat remaining oil in large cast iron skillet or sauté pan.  Sauté mushrooms, onion, and carrots over med-low heat until onions are translucent, about ten minutes.  Add kale and cook five more minutes.  Stir in salt, then mix thoroughly with rice.  Divide mixture between squash halves, garnishing with parsley, if desired.  Serve immediately, but squash may be very hot.