Recent fridge assessment found a lot of odds & ends & leftovers, and two acorn squash waiting patiently. I only used one squash for two of us (and have plans for the other) and ended up with leftover stuffing, but...put an egg on that and it's breakfast!
You can use whatever cooked grains, veggies/fruits and spices you want for the stuffing. This was an odd conglomeration of leftover rice, an onion, half a red pepper, a small carrot, some Russian kale, and a handful of dried cranberries, with some random spices. Saute the veggies, add the grains, moisten with a little stock or water. Some kinda protein would be good too, but I didn't bother.
For the squash: cut in half along one of the ridges (you can microwave it a bit first to soften, but if you use a sturdy sharp knife and go in stages, it works well). Scoop the seeds out. Rub the cut sides with a little oil and bake cut-side down at 400 until softened - mine took a little over 20 minutes.
Turn the squash over, sprinkle with salt and fill with the stuffing. Top with some cheese and bake for a few more minutes, til all is hot and melty.
No comments:
Post a Comment