Winter Squash with Forbidden Rice Stuffing

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‘Tis the season for squash!

acorn squash

When I was at the Harvest Fest, I picked up this lovely acorn squash.  I’m a pretty big fan of squash in general, but I’d never tried the acorn variety.  Of course, there was only one thing to do with a squash this awesome…

forbidden rice

While browsing for squash recipes, I came across one in 1,000 Vegan Recipes that included forbidden rice in the stuffing.  I just so happened to have some forbidden rice hanging around from a past co-op sale, but hadn’t had a chance to try it yet.  So that’s the recipe I went with–winter squash with forbidden rice stuffing!

I goofed a little the first time around and forgot to add water to the roasting pan when softening the squash, but a few extra minutes fixed that.

stuffed squash filling

stuffed squash unbaked

Aside from forbidden rice, the stuffing had garlic, ginger, a hot pepper (fresh from the garden!) almonds, and fresh parsley.  Everything got pre-cooked before being stuffed in the squash, then the whole shebang went in the oven for 45 minutes.  The extra work involved in making stuffed stuff is usually worth it, and this time was no exception.

stuffed squash served

The squash was tender and buttery, and the stuffing was nutty both from the rice and the almonds.  It was so good that I went out and bought another acorn squash so I can make it again really, really soon.  I cooked up a little chard from the garden to go with it, and it was an awesome meal.

Question for the comments: What’s your favorite veggie to stuff, and what do you stuff it with?

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About the Author:

Sam has been a vegan since summer of 2009 and has spent the subsequent years experimenting with all manner of vegan food. She holds a Certificate in Plant-Based Nutrition from the T. Colin Campbell Center for Nutrition Studies and is a graduate of the Bauman College Nutrition Consultant Program. She has been a member of the Rensselaer County Regional Chamber of Commerce since August 2017 and is a former member of Toastmasters International, from which she was awarded a Competent Communicator designation for public speaking. When she's not blogging or cooking, Sam likes to read and study the Bible, play silly card games and knit socks.
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Comments

  1. JL goes Vegan  September 25, 2010

    Aha! So we did both stuff acorn squash this week! LOL This looks beautiful and delicious!

    • Sam  September 25, 2010

      Thanks! ^_^ It was really amazing. I’m looking forward to having it again, lol.

      Remind me, what’d you stuff your squash with? 🙂

      • JL goes Vegan  September 25, 2010

        🙂 Quinoa, onion, garlic and the cooked squash (I scraped it out and added it to the onion, garlic, quinoa saute). I picked up a butternut and spaghetti squash at the farmer’s market today. Mmm Mmm!

        • Sam  September 25, 2010

          That sounds awesome! I think I’d try that with butternut squash, or even eggplant.

          I wish there was a Farmer’s Market closer to where I am…I’m hoping to be able to join a CSA next year.

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