Categories: OCTOBER2013, rice, vegetarian, winter squash
Ingredients
- 1 1/2 cup cooked wild rice
- 2/3 carrot (shreded on cheese grater)
- 1 medium yellow onion (diced small)
- 1 red bell pepper (diced small)
- 1 cup corn, frozen or fresh
- 1/2 cup dried cranberries
- 1 bunch baby spinach (cleaned)
- 3 cups vegetable stock or water
- 1 teaspoon salt
- 2 Tablespoons Olive oil or melted butter
- 1/2 Tablespoon brown sugar
- Optional: 1/3 cup toasted slivered almonds
- 3 small acorn squash or small pie pumpkins, sweet dumpling squash or carnival squash (at the store we use any of the above)
Directions
-
Preheat oven to 350 degrees
-
Cut the squash in half length wise and clean out the cavity of seeds and fibers. Coat the inside with olive oil or butter, ½ teaspoon salt and brown sugar. Place the squash cut side up on a backing sheet or Pyrex dish and bake approximately 25 minutes until just soft, then turn over to drain any liquid.
-
To cook the wild rice: Use 1½ cup of uncooked wild rice with 3 cups of vegetable stock and simmer slowly until the rice begins to pop open, about 30-40 minutes.
-
In a sauce pan sauté the onion, bell pepper, carrot and corn. When the rice is ready combine the rice, sautéed vegetables, baby spinach, ½ teaspoon salt and dried cranberries.
-
Stuff the squash with the entire mixture and reheat in a 350 degree oven before serving.
-
Enjoy!