Recipe from http://www.inspiredbites.blogspot.com Husband-Tested in Alice's Kitchen
Lost River Market & Deli has some lovely squashes right now. Enjoy this as a side dish or for a belly-warming Meatless Monday dinner. http://www.meatlessmonday.com You’ll like the nuttiness of the brown rice and pecans, the sweetness of the squash and currants, and the taste of the tender spinach. This is yummy as is, but we thought we might add mushrooms and/or beans to the mix next time for a little variety. (For a clean-up hint, see the note at the end of this recipe.)
3 sweet dumpling squash or acorn squash
Kosher salt and freshly ground pepper, to taste
¼ cup toasted pecans
2 tablespoons olive oil
1/3 cup red pepper, diced
1/3 cup green pepper, diced
1 small stalk of celery, diced
1/3 cup sweet, white onion, diced
2 cloves garlic, minced
Kosher salt and freshly ground pepper, to taste
¼ cup currants
1 cup baby spinach
½ cup brown rice
1 ¼ cup water
Add the rice and water to a small pot. Bring to a boil. Reduce heat and simmer for 40-45 minutes. When it’s done, all the water will be absorbed and the rice fluff with a fork. (I made brown basmati rice in my rice cooker.)
While the rice cooks, preheat the oven to 360 degrees.
Cut the squashes lengthwise in half. Scrape out the seeds from each squash half. Season the cavity with salt and pepper. Place cut-side down on a sheet pan (a cookie sheet with sides) and cook for 30-40 minutes. When it is done, you will be able to press on the skin, and it will give because the inner flesh will be softened.
While the squash cooks, heat up the oil in a large pan and sauté the peppers, celery and onion, seasoning with kosher salt and freshly ground pepper, until translucent. Add the currants, garlic, and spinach. Cook just until the spinach begins to wilt. Add the cooked rice and the toasted pecans. Place the mixture into the squash halves. Bake uncovered for 25-30 minutes at 350 degrees.
Kosher salt and freshly ground pepper, to taste
¼ cup toasted pecans
2 tablespoons olive oil
1/3 cup red pepper, diced
1/3 cup green pepper, diced
1 small stalk of celery, diced
1/3 cup sweet, white onion, diced
2 cloves garlic, minced
Kosher salt and freshly ground pepper, to taste
¼ cup currants
1 cup baby spinach
½ cup brown rice
1 ¼ cup water
Add the rice and water to a small pot. Bring to a boil. Reduce heat and simmer for 40-45 minutes. When it’s done, all the water will be absorbed and the rice fluff with a fork. (I made brown basmati rice in my rice cooker.)
While the rice cooks, preheat the oven to 360 degrees.
Cut the squashes lengthwise in half. Scrape out the seeds from each squash half. Season the cavity with salt and pepper. Place cut-side down on a sheet pan (a cookie sheet with sides) and cook for 30-40 minutes. When it is done, you will be able to press on the skin, and it will give because the inner flesh will be softened.
While the squash cooks, heat up the oil in a large pan and sauté the peppers, celery and onion, seasoning with kosher salt and freshly ground pepper, until translucent. Add the currants, garlic, and spinach. Cook just until the spinach begins to wilt. Add the cooked rice and the toasted pecans. Place the mixture into the squash halves. Bake uncovered for 25-30 minutes at 350 degrees.
Note: To clean up the sheet pan after baking the squash, add about ¼ cup baking soda, a drop of liquid dish soap and hot water to the pan. Leave to soak a few minutes. The mess should clean right up!
1 comment:
This looks absolutely lovely! I saw it on Meatless Monday's Facebook page and had to come check it out.
I host a weekly Meatless Monday blog carnival. This would be a great post to link to it.
I invite you to add your meatless posts to the carnival and help spread the Meatless Monday movement!
♥ Rebecca Jean
Midnight Maniac
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