Rachael Ray

I taught this recipe in a cooking class yesterday. It was a big hit because it’s easy, delicious, and can be made the day before. With Thanksgiving around the corner, we could all use more dishes like this in our repertoire. And, if you’ll be feeding a vegetarian this holiday season, stuffed squash makes a perfect entrée.

So, remember when your grandmother made stuffed peppers? Well, this is the same idea, except instead of peppers, you use small squash to hold the filling. The only difference in procedure is that you need to cook the squash before you fill it, so the thick flesh is tender when you bite into it.

In terms of seasoning, keep it simple with salt and pepper, or experiment with spices like chili powder, paprika, cinnamon, and sage. I like to some red saffron strands, for a subtle flavor that also gives the squash an extra splash of color.

I like to use acorn squash, because they’re big enough to get two servings out of one squash. However, any small squash such as buttercup, sweet dumpling, carnival, or small sugar pumpkin will do. For the filling, cook off rice or any other whole grain like millet, quinoa, or barley. Sautee the grain with vegetables such as onions and mushrooms. Season it well, so that it tastes good enough to eat on its own. Spoon the filling into the squash, and bake them in the oven until they’re heated through. That’s it! You can either serve the squash the day they’re made, or store them in the refrigerator for up to two days, and reheat in the oven before serving.

Stuffed Squash

This is a great recipe to make a day or two ahead of time. To reheat, place the squash in a casserole dish or pan and cover tightly, then warm in a pre-heated oven at 350°F for 1 ½ hours. Serves 4

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Ingredients

• 4 acorn squash
• 3 tablespoons olive oil
• 1 yellow onion
• 1 clove garlic, minced
• ½ pound cremini or button mushrooms, sliced
• 2 cups cooked rice, millet, quinoa, or barley
• 1 cup coarsely chopped walnuts
• 1 cup raisins or dried cranberries
• 1/2 cup vegetable stock
• ½ cup orange juice
• salt and freshly ground pepper

Instructions

Pre-heat the oven to 425°F. Grease a casserole dish.

Cut the squash in half and scoop out the seeds. Slice off just the tip of the squash, so each half can stand up straight. Drizzle olive oil over the squash and rub them with your hands so the inside and the outside are well oiled. Season with salt and pepper. Place the squash in the casserole dish. Add a splash of water and cover tightly. Bake for 1 hour.

Heat a large skillet over medium-high and add the 3 tablespoons olive oil, followed by the onion. Cook until brown, then add the garlic, mushrooms, walnuts, rice, and raisins. Reduce the heat slightly and cook for 15 minutes, stirring often. Season with salt and pepper.

Transfer the filling to a bowl. Pack the filling into the squash halves. Whisk together the stock and orange juice, and spoon it over the squash. Cover tightly and bake for 20 minutes, covered. Uncover and bake for 10 minutes, until the top is lightly browned. Serve hot.

Louisa Shafia is a cook with a passion for healthy eating. She recently penned Lucid Food: Cooking for an Eco-Conscious Life, a collection of seasonal recipes and eco-friendly advice on food. To watch her cooking videos, see her recipes, and find out about her cooking classes, go to lucidfood.com.