Curried Stuffed Acorn Squash
This is a fancy vegetarian-lover's way to spice up squash without losing the smooth, subtle squash flavor. The tanginess of Rosey Bloom's collard greens takes this dish to a whole new level.
Ingredients
- 2 Acorn Squash - Halved and Seeded
- 1 Tbs Olive Oil
- 1/2 Cup Red Bell Pepper - Diced
- 1/2 Cup Daikon Radish - Sliced
- 1/4 Cup Leeks - Sliced
- 1/4 Cup Celery - Diced
- 1 Jalapeno - Diced
- 2 Cups Vegetable Stock
- 1 Cup Brown Rice
- 1 Cup Rosey Bloom's Collard Greens - Drained Vegetarian Recipe Preferred
- 1 Tbs Curry Powder
- 1.5 Tsp Red Curry Paste
- 1/4 Cup Chopped Walnuts
- 1/2 Cup Crumbled Feta Cheese
Instructions
- Slice each squach down the middle and wrap each with plastic wrap.
- Place wrapped squash, cut side down, in microwave; cook on high until squash is tender, 12 to 15 minutes. Leave squash wrapped while preparing filling.
- Heat olive oil in a large skillet over medium heat; cook and stir red bell pepper, radish, leek, celery, jalapeno and pepper, in the hot oil until softened, about 10 minutes.
- Add vegetable stock and rice; stir to combine. Cover and simmer until broth is absorbed and rice is tender, about 45 minutes.
- Mix greens into rice mixture; cover and simmer for about 7 minutes.
- Add curry powder, curry paste, and walnuts to rice mixture; stir to combine.
- Unwrap squash and set halves, cut sides up, into 4 soup bowls.
- Spoon about 2 tablespoons feta cheese into each squash half.
- Add a large scoop of rice mixture atop feta layer.
- Top rice mixture layer with any leftover feta.
- Enjoy!