JennyB Recipe ∽ Curried Stuffed Acorn Squash

Accidental recipes are the best and this one is no exception! This is a fancy vegetarian-lover's way to spice up squash without losing the smooth, subtle squash flavor.

Ingredients

• 2 acorn squash, halved and seeded
• 1 tablespoon olive oil, or as needed
• ½ cup diced red bell pepper
• ½ cup sliced daikon radish
• ¼ cup sliced leek
• ¼ cup diced celery
• 1 jalapeno pepper, diced
• 1 tablespoon minced garlic
• 2 cups vegetable stock
• 1 cup brown rice
• 1 cup chopped collard greens
• 1 tablespoon curry powder
• 1 ½ teaspoons red curry paste
• ¼ cup chopped walnuts
• ½ cup crumbled feta cheese

Cooking Directions

1. Wrap each squash half with plastic wrap.
2. Place wrapped squash, cut side down, in microwave; cook on high until squash is tender, 12 to 15 minutes. Leave squash wrapped while preparing filling.
3. Heat olive oil in a large skillet over medium heat; cook and stir red bell pepper, radish, leek, celery, jalapeno pepper, and garlic in the hot oil until softened, about 10 minutes. Add vegetable stock and rice; stir to combine. Cover and simmer until broth is absorbed and rice is tender, about 45 minutes.
4. Sprinkle greens into rice mixture; cover and simmer until greens are wilted, about 5 minutes. Add curry powder, curry paste, and walnuts to rice mixture; stir to combine.
5. Unwrap squash and set halves, cut sides up, into 4 soup bowls. Spoon about 2 tablespoons feta cheese into each squash half. Add a large scoop of rice mixture atop feta layer. Top rice mixture layer with any leftover feta.

Nutrition Facts

• calories401.2
• carbohydrateContent63.5 g
• cholesterolContent16.7 mg
• fatContent14 g
• fiberContent8.7 g
• proteinContent10.1 g
• saturatedFatContent4 g
• sodiumContent500.7 mg
• sugarContent9.7 g