Lava Barre

Stuffed Acorn Squash

Its CHILLY out there! Warm up to flavors of the season with this EASY, veggie idea.  You don't even need a recipe! Try it with our suggestions and then change it up the next time - so simple. The recipe below is from www.thekitchn.com but we love to simply grab a mix of cooked grains from the bar at Whole Foods (barley, wild rice et.), their marinated button mushrooms, dried cranberries and scallion.  Mix it up in a pan and add it to a maple syrup roasted squash half!

How To Make Stuffed & Roasted Squash
 
Makes 1 squash, serves 2
 

What You Need
Ingredients
1 acorn squash
2 to 3 cups of filling

General amounts for filling — to equal 2 to 3 cups total:
1/2 to 1 cup protein — baked tofu
1 to 2 cups veggies — onions, mushrooms, zucchini, peppers, greens
1/2 cup cooked grains and/or nuts — barley, quinoa, millet, farro, rice, walnuts, almonds, pecans 
1/2 to 1 cup shredded cheese 
1 to 3 teaspoons herbs or spices

Equipment
Chef's knife
Spoon
Baking dish
Aluminum foil

Instructions
Prepare the squash for roasting: Preheat the oven to 375°F with a rack in the lower-middle position. Slice the squash in half from stem to root and scoop out the seeds.
Transfer the squash to a baking dish: Place the squash halves cut-side-down in a baking dish and pour in enough hot water to fill the pan by about 1/4 inch. Cover the dish loosely with foil and place the dish in the oven.

Roast the squash: Roast the squash until very soft and tender when poked with a fork or paring knife, 30 to 50 minutes. Exact roasting time will depend on the size and variety of your squash.
Prepare the filling: While the squash is roasting, prepare the filling. Depending on the size of your squash, 2 to 3 cups of combined ingredients is usually sufficient. You can combine leftovers from other meals (roasted vegetables, etc.) or you can prepare a fresh filling. Combine all the ingredients in a bowl. Taste and adjust the spices, salt, and pepper to your liking.

Stuff the squash halves: Flip the cooked squash halves so they form bowls. Rub the inside with a little olive oil and sprinkle with salt and pepper. Divide the filling between the halves — it's fine to really stuff the wells and also to mound the filling on top.

Bake the stuffed squash halves until bubbly: Re-cover the pan with the foil and bake the halves for another 15 to 20 minutes until both are hot and bubbly. Top with extra cheese and serve immediately.


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