Seriously? I need to stop being so awesome at cooking or else I’ll get fat. I found this recipe at inspiredRD (http://inspiredrd.com/2010/09/stuffed-acorn-squash.html) and modified it based on cost and what I had available to me.
-1 acorn squash
-2 tbsp olive oil
-1/2 yellow onion
-3 garlic cloves
-1 cup precooked rice
-2 cups organic vegetable broth
-1/2 tsp cinnamon
-1/4 tsp ground nutmeg
-pinch sea salt
-3 tbsp sliced almonds
-3 tbsp cilantro
-1/2 cup dried salmon
Preheat oven to 400 degrees. Cut squash in half and place in a 9×13 baking dish, cut side down. Bake for 40 minutes.
While the squash is baking, prepare the filling. Heat a large pot with the olive oil over medium-high heat. Chop your onion and to the pot until its translucent (about 3 minutes). Chop your garlic and add, cook for one minute then add cup of precooked rice. Stir until combined. Pour in your vegetable broth and bring to a boil. Place the lid on the pot and reduce heat to simmer for about 15 minutes.
When the acorn squash is finished baking, scoop out the most of the flesh, leaving enough on the sides to keep the shell intact.
When rice mixture has lost a lot of it liquid, add the squash flesh, salmon, cinnamon, nutmeg, salt, almonds and cilantro to the pot and stir until combined.
Add the filling back into the acorn squash and bake for 12 minutes.
Now I know the dried salmon sounds a little strange but, living in an Asian household, you’ve got a lot of odd ingredients to work with and I swear it tastes delicious. I’ve never been a huge vegetable eater but recently, with all these amazing recipes I am singing a different song.
Anyway, I hope you guys like it!