This dish is delicious every time I make it. I use whatever ingredients sound good to me so feel free to use any variation you can think of.
- Acorn Squah, halved and seeds scooped out
- Wild Rice, 1 cup uncooked
- Onion, chopped finely
- Garlic, minced (4 cloves)
- Mushrooms, diced (~1/2 cup)
- Celery, diced (2 stalks)
- Dried Cherries, diced (unsweetened!!!)
- Slivered Almonds, lightly chopped (~1/4 cup)
- Parsley, chopped (~1/4 cup)
- Fresh Oregano, ~4 tbsp
- Thyme, dried ~ 1 tsp
- Olive Oil
- Cook the wild rice according to package and set it aside.
- Cook the squash in a 350 preheated oven cut side down on a baking sheet for ~30 minutes, or until just tender and set aside.
- Saute the onion and garlic in olive oil. Add the celery and mushrooms and cook until just tender. Add the oregano, thyme, salt and pepper. Then add the dried cherries, almonds, and wild rice. Mix well, taste, and season more if necessary.
- Stuff the squash with the rice suffing. I tend to make way more rice than will fit into the squash so I layer the dish around the squash with the rice too. I choose to bake these in a square pyrex dish since the corners are good for holding the squash upright. I like how the stuffing gets a bit crunchy in the oven and it great for lunch left overs.
- Drizzle a bit more olive oil over the rice and bake in the oven for another ~15 minutes. Sometime I low broil it for the last few minutes to get a brown top.