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Stuff It!

We all know that squash is good for us.  But how many of us really venture out of the “butternut squash soup” or “side-dish of squash” phase?  Well, it’s time to get out of your comfort zone.   I want you to stuff it!

Do I have your attention?

Good, because you’re going to love this!

Today, I made stuffed squash.  The squash was similar to an acorn- you could easily use acorn, butternut, or something similar that you find at the Farmers’ Market or local store.

STUFF IT! SQUASH

(Makes 4 mini-servings or 2 decent entrees)

1 spinach & feta sausage link, chopped into small pieces

1 C. fresh spinach, washed and chopped

1/4 of a small onion, chopped

2 T. chopped garlic, adjust to taste

1 tsp. olive oil

2 acorn squash, small

1 1/2 C. cooked brown rice

1/4 C. feta

3 T. parmesan, grated

1 small slice sourdough bread, lightly toasted

1 tsp. italian seasoning

1 tsp. basil

1 big splash of white wine & splash of milk (that’s a cooking term, right?)

Cut squash in halves.  Scoop out seeds.  Steam on stove or in microwave (I did microwave- there it’ll steam for 6-7 minutes.  Be sure to but a bit of water in each half so it does dry out.)  Meanwhile, heat a pan over medium heat.  Add olive oil, garlic, sausage, and chopped onion.  Turn heat down to low-medium once the onions have turned a golden brown.  Add the splash of white wine, spinach, and the italian seasoning and basil.  Stir to coat all the pieces.  Cook for a minute, then add the brown rice, only 2 T. of the parmesan, all the feta, and a big splash of milk.  Reduce heat again to low, softly simmer for about 5 minutes, checking to make sure sauce stays smooth and doesn’t stick to the pan.  While this is simmering, tear up the slice of toasted sourdough into small pieces.  Put half of it into the rice & sausage mixture.  Then, scoop out just a bit (about 1 small spoonful) from each half of squash.  Add this also to the rice & sausage mixture.  Do not skip this step- it adds a sweet creaminess that you can’t get otherwise!  Next, put the halves in a glass casserole dish.  Divide the mixture among the four halves.  Sprinkle the remaining sourdough slice and the leftover 1 T. of parmesan on top.  Place in the oven at 375 for about 10 minutes.  Serve and enjoy (maybe with another “big splash” of wine?).

Now, aren’t you glad I told you how to “stuff it”?

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About homemadeandhealthy

I love teaching children, gardening, baking desserts, cooking creative meals, felting, painting, writing, reading, playing board games, listening to records, pulling weeds, listening to my cats purr, playing with my dog at the beach, playing guitar, singing folk songs, doing yoga, traveling to foreign countries, watching comedies, and so much more.

2 responses »

  1. Oh! This is a lot like the stuffed squash I used to make when you were little! It’s really yummy with cranberry orange sauce.

    Reply
    • Is it? I’d like the recipe for that, too. This would not be good w/cranberry orange sauce because of all the other strong flavors. But maybe as a side dish? I also made lemon/pepper/garlic green beans. It was really, really good. Let me know if you make it!

      Reply

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