Lentil And Wild Rice Stuffed Acorn Squash Food

LENTIL AND WILD RICE STUFFED ACORN SQUASH

Steps:

• Cook the rice and lentils. If using dried lentils and dry wild rice, place 3 cups of water in a medium pot. Add the rice and lentils. Bring to a boil. Cover and let cook for 35 minutes. Starin any excess water and fluff with a fork. If using pre-cooked rice and lentils, skip this step. Simply drain and rinse and lentils and follow the package instructions to heat the rice.
• Prepare the Squash: Preheat the oven to 400ºF. Cut the acorn squash in half and remove the seeds. Lightly coat with avocado oil and season with salt. Place cut-side down on a parchment-lined baking sheet and bake for about 35-40 minutes, or until the squash is pierced easily with a fork.
• Make the Stuffing: Meanwhile, make the filling. Heat the oil in a sauté pan over medium heat. Add the onions and cook until translucent, about 5 minutes. Add the mushrooms. Season with salt and pepper and saute until browned; 5 to 10 minutes. Add the minced garlic, tamari and spices; cook for one more minute. Stir in the cooked wild rice and lentils, spinach, nuts and dried cranberries. Stir to wilt the spinach and warm the rice and lentils. Taste and season with salt and pepper.
• Assemble the Squash. Once the squash is finished roasting, remove the acorn squash halves from the oven and fill each with the wild rice mixture. You may have some leftover rice and lentil mixture depending on how many squash you cook. Serve immediately.
• How to Store. Leftover roasted squash and wild rice can be stored separately or stored fully prepared in airtight containers for up to 5 days. To reheat in the oven at 350 degrees for 15-20 minutes or until warmed.

WILD RICE & LENTIL STUFFED DELICATA SQUASH WITH CRANBERRIES & PECANS

Steps:

• Preheat oven to 400 degrees Fahrenheit.
• Make the pilaf. Set a large saute pan with lid (or a medium dutch oven) over low heat. Add the olive oil. When hot, add the onion. Cook, stirring occasionally, until translucent, about 8 minutes. Add the rice and cook, stirring frequently, until a few pieces of the rice start to get golden on the ends, about 3 minutes. Add the garlic, 1 teaspoon curry powder, cumin, salt, and pepper and cook, stirring frequently, for one more minute.
• Add 3 cups of the vegetable broth, the brown sugar, and the lentils. Increase heat to high and bring to a boil. Then reduce heat to a simmer, stir, and cover. Set the timer for 40 minutes, stirring occasionally. If the mixture begins to get too dry before being cooked all of the way, add additional broth. If the mixture seems too wet after cooking for awhile, vent the pan to help some of the liquid evaporate. I've found making the pilaf is not an exact science as each pan is different, so just monitor your pilaf as it cooks. Pilaf is done when it's relatively dry and the lentils and rice are tender, about 40 minutes.
• Remove pilaf from heat and stir the dried cranberries and chopped pecans. Taste and add the remaining teaspoon of curry powder and more salt and pepper if you wish.
• Meanwhile, while the pilaf cooks, prepare the delicata squash. Cut the stems off the ends, half lengthwise, scrape the seeds out with a spoon, and brush the inside of each half with olive oil. Sprinkle with salt and pepper and place cut side down on a large baking sheet. Bake for about 20 minutes, until fork-tender and golden around the edges. Remove from oven.
• When ready to serve, flip over the delicata squash and spoon pilaf into the squash halves. I like to mound it just a bit but not too much or serving will become interesting (as in messy). You may have some pilaf left over. Transfer to serving plate and sprinkle chopped parsley over the top. Serve.

BLACK WILD RICE-STUFFED ACORN SQUASH

Steps:

• Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
• Cut the squash in half lengthwise and use a spoon to scoop out the seeds and discard. Drizzle with 1 tablespoon olive oil and season with salt and pepper. Place cut-side down on the lined baking sheet and bake until tender, 25 to 30 minutes. Leave the oven on at 400 degrees F.
• Heat the butter and 1 tablespoon olive oil in a large skillet over medium-low heat until the butter is melted. Add the breadcrumbs, increase the heat to medium high and cook, stirring constantly, until the breadcrumbs begin to turn golden brown. Stir in the parsley and garlic salt. Transfer to a dish.
• Wipe the skillet clean. Heat the remaining 1 tablespoon olive oil over medium heat. Saute the mushrooms and leeks until tender, 5 to 6 minutes. Stir in the kale and garlic and cook until the kale wilts, about 5 minutes. Stir in the rice, currants, soy sauce, honey and vinegar. Season with salt and pepper.
• Scoop some of the mixture into the cavity of each acorn squash half and top with the reserved breadcrumbs. Bake until heated through, 25 to 30 minutes.

WILD RICE-STUFFED ACORN SQUASH

Steps:

• Preheat oven to 400°F.
• Cook wild rice blend according to package directions. Drain excess liquid, if necessary.
• Meanwhile, cut squash in half horizontally. Scoop out and discard seeds. Brush 2 tablespoons oil over the squash cavities and season with 1/4 teaspoon salt. Place, cut-side down, on a baking sheet. Roast until tender and lightly browned, 35 to 40 minutes.
• Heat the remaining 2 tablespoons oil in a medium skillet over medium-low heat. Add shallots and cook, stirring occasionally, until golden brown, about 8 minutes. Stir in dried cherries, thyme, garlic and pepper and cook until fragrant, about 30 seconds. Add the cooked rice and season with the remaining 1/2 teaspoon salt. Remove from heat and keep warm.
• Divide the rice mixture among the squash halves and sprinkle with chives and pomegranate arils, if desired.