Stuffed Acorn Squash
3 acorn squash
olive oil, as needed
salt and pepper, to taste
1 poblano pepper, diced
1 clove garlic, minced
6 white mushrooms, diced
1/4 zucchini, diced
1 carrot, thinly sliced and chopped
1/2 package (6 ounces) veggie chorizo
cumin, to taste
paprika, to taste
thyme, to taste
1 cup cooked wild rice
1. Preheat oven to 400 degrees F. Slice the top 1/3 or so off squash, then scoop out seeds and strings. Spray with olive oil and lightly sprinkle with salt and pepper.
2. Place flat side down on baking dish, and bake 35 minutes. While your squash is baking, saute all other veggies with a bit of olive oil until tender, then add chorizo and spices. Cook until heated through then remove from heat. Reduce oven to 375 degrees F.
3. Combine rice with chorizo mix, and spoon into hollowed out squash. Return squash to oven for 15 more minutes at 375 degrees F. Allow to cool and enjoy!
This dish is great with a side of rosemary new potatoes.
SO HOW'D IT GO?
I made a form of this tonight. Didn't have everything for the stuffing, but I improvised--don't we all, haha. The cooking times were right on, and it was delicious. :)
I made this last night for my dad and myself..
Few modifications:
I only had one acorn squash, so I cut it in half and had extremely overstuffed halves.
I forgot to buy the poblano pepper, so I subbed a small can of green chilies.
I added 8 ounces of white mushrooms, instead of 6 mushrooms (I love mushrooms).
I used a bit of Italian Seasonings mix instead of Thyme (The first ingredient of the mix being Thyme).
Aside from all of that, I followed the recipe.
The squash was extremely moist and delicious.
My dad (Who is always hesitant of squash and vegan food in general) LOVED it.
I couldn't stop eating it, I ate the whole half.
My dad just finished his for dinner tonight, commenting on how much he loved it.
We ate it with a side of applesauce.
Amazing way to eat acorn squash.
Definitely making it whenever I get an acorn squash again.