Stuffed squash is a great recipe to make on those days when you have a ton of random vegetables in your fridge and you don't know what to do with them. Just chop them all up and make some filling for a stuffed squash! If you don't have any squash the filling could also be used as a side dish or as a topping for baked potatoes. What's great too is that you can customize the flavor of your dish based on the spices you add. If you're full fledged into fall mode you can add some sage, nutmeg, cinnamon, and even pumpkin pie seasoning! Or make it spicy with cumin, paprika, and red pepper flakes.
| Ingredients: 2 Small Acorn Squash 1/2 Cup Barley (or your favorite grain - quinoa, rice, farro, millet, etc.) 1 Small onion 1 Bell Pepper 1 Small head of broccoli 2 Carrots 1 Cup of Kale (or greens of your choice - collars, spinach, chard, etc.) 1/2 teaspoon black pepper 1 teaspoon sage 1/2 teaspoon nutmeg 1 teaspoon cinnamon | Cooking Time: 20-25 minutes Prep Time: 40 minutes Serves: 4 |
Instructions:
Preheat oven to 375 degrees. Cut the squash in half and scoop out the seeds. Place the squash with the cut side down into a glass dish with 1/4 inch of water in the bottom and cook for at least 30 minutes or until the squash is soft when poked with a fork. This will vary depending on the thickness of your squash. Once they reach the desired softness, remove them from the oven, drain the liquid, and return them to the dish, cut side up.
Meanwhile, cook grains according to package directions. Here is a quick guide to cooking times for various different grains.
While your grains and squash are cooking, prepare the rest of the filling. Chop your vegetables into your preferred size. If you want your carrots, pepper, and broccoli to be softer I would recommend chopping them smaller. Add some water (or oil) to a pan and cook the onions on medium heat, stirring frequently. Once the onions are translucent, add the carrots, bell pepper, broccoli, and greens, in that order. Continue adding water as needed to keep the vegetables from sticking to the pan. Add the spices and cook for about 5 minutes, depending on how soft you like your vegetables, keeping in mind that they will continue to soften in the oven.
Add the cooked and rinsed grains into the vegetable mixture and stir until well combined. Scoop the mixture into the squash halves and return the squash to the oven. Cook for another 15 to 20 minutes. Enjoy!
Preheat oven to 375 degrees. Cut the squash in half and scoop out the seeds. Place the squash with the cut side down into a glass dish with 1/4 inch of water in the bottom and cook for at least 30 minutes or until the squash is soft when poked with a fork. This will vary depending on the thickness of your squash. Once they reach the desired softness, remove them from the oven, drain the liquid, and return them to the dish, cut side up.
Meanwhile, cook grains according to package directions. Here is a quick guide to cooking times for various different grains.
While your grains and squash are cooking, prepare the rest of the filling. Chop your vegetables into your preferred size. If you want your carrots, pepper, and broccoli to be softer I would recommend chopping them smaller. Add some water (or oil) to a pan and cook the onions on medium heat, stirring frequently. Once the onions are translucent, add the carrots, bell pepper, broccoli, and greens, in that order. Continue adding water as needed to keep the vegetables from sticking to the pan. Add the spices and cook for about 5 minutes, depending on how soft you like your vegetables, keeping in mind that they will continue to soften in the oven.
Add the cooked and rinsed grains into the vegetable mixture and stir until well combined. Scoop the mixture into the squash halves and return the squash to the oven. Cook for another 15 to 20 minutes. Enjoy!
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