Stuffed Buttercup or Acorn Squash

This recipe is for a squash filled to the brim with a delightful herbed stuffing that combines rice, mushrooms and more!

Serves:  4-6 as a main meal, 6-8 as a side dish

Prep Time: 15 min

Cooking Time: 45 min

Total: 60 min

Ingredients

1 buttercup or acorn squash

1 medium onion, chopped
1-2 cloves garlic, pressed
2-3 tbsp. butter or olive oil
1/2 tsp. ground sage
1/2 tsp. thyme
1 tsp. dried oregano
1/2 tsp. dried rosemary
1/4 cup chopped walnuts
1/4 cup raw sunflower seeds
1-2 stalks celery, chopped
5-7 mushrooms, washed and sliced
2 cup pre-cooked brown rice
1/4 cup dried cranberries
salt and pepper
1/4 cup grated cheese, to garnish (optional)

Directions

1. Cut squash in half and scoop the seeds out with a spoon.  Bake face down on a parchment paper lined baking sheet at 350 F for 25-30 minutes, or until squash is tender.
2. Make the filling while the squash is baking by melting butter in a large frying pan and cook onions, garlic, walnuts, sunflower seeds, celery and mushrooms until tender and lightly browned.
3. Add spices, cooked rice, cranberries, lemon juice, salt and pepper and cook over low heat for 5-8 more minutes.  Taste and adjust seasoning if necessary.
4. Pack stuffing into the cavities of the squash and transfer to a large casserole dish.  Put extra rice mixture around the squash and bake covered for 10-15 minutes.  In the last 5 minutes of cooking, garnish squash halves with grated cheese.
5. Serve immediately.

Lightly adapted from Molly Katzen's Moosewood Cookbook (1978)