Stuffed Acorn Squash:
(I doubled this)
2 acorn squash, halved
1/2 pound of Ground Meat, any variety
1 cup short grain brown rice
1 tbsp olive oil
¼ onion, sautéed
1 cup mushrooms, sautéed
1 carrot, peeled, chopped roughly, and steamed
1 cup spinach, chopped
¼ cup vegetable broth, or 1 Tbsp Better Than Bullion
2 tbsp butter, melted
1 tbsp fresh thyme, chopped finely
1 tbsp fresh sage, chopped finely
salt and pepper to taste
Directions
- Cut the squashes in half and roast for about 25 minutes on 350 degrees.
- Cook the rice in the rice cooker according to directions.
- Sauté meat and onion in olive oil until softened. Add in mushrooms and spinach for the last five minutes of cooking.
- Steam carrots for a short period of time.
- Combine broth, butter, thyme, sage, salt, and pepper in a separate bowl.
- Combine rice, sautéed veggies, steamed veggies, and broth mixture in a large bowl. Mix thoroughly.
- Stuff mixture inside each squash half. Bake for 15 to 20 minutes.
*Will post pictures later, when I find them!*
Stuffed Zucchini/ AKA Zucchini Boats
Ingredients:
2 zucchinis (plus chopped meat from other squashes)
1 onion
2 chopped garlic cloves
1 cup spinach, chopped
1 tbsp sour cream
1 egg
bread crumbs
salt & pepper, to taste
Parmesan cheese
half pound of bacon, chopped and fully cooked
Directions:
- Preheat your oven to 400 (200C).
- Wash zucchini, cut in half, lengthwise
- scoop out zucchini innards, and coursely chop
- chop up meat from any other squashes
- (wring out excess moisture from squash guts)
- combine all ingredients, and spoon into zucchini.
- Place in baking dish or sheet and cover with foil
- Bake for 35 minutes and remove foil, baking for an additional 15 minutes.
- Enjoy!
Before baking
It was good…
Denakisland 