Curried Stuffed Acorn Squash
Description
Acorn squash are filled with curried brown rice, vegetables, and feta cheese for a warm and savory side dish perfect for weeknights or the Thanksgiving table.
Ingredients
•
2 acorn squash, halved and seeded
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1 tablespoon olive oil, or as needed
•
1/2 cup diced red bell pepper
•
1/2 cup sliced daikon radish
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1/4 cup sliced leek
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1/4 cup diced celery
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1 jalapeno pepper, diced
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1 tablespoon minced garlic
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2 cups vegetable stock
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1 cup brown rice
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1 cup chopped collard greens
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1 tablespoon curry powder
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1 1/2 teaspoons red curry paste
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1/4 cup chopped walnuts
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1/2 cup crumbled feta cheese
Directions
1
Wrap each squash half with plastic wrap.
2
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.
3
Heat olive oil in a large skillet over medium heat; cook and stir red bell pepper, radish, leek, celery, jalapeno pepper, and garlic 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.
4
Sprinkle greens into rice mixture; cover and simmer until greens are wilted, about 5 minutes. Add curry powder, curry paste, and walnuts to rice mixture; stir to combine.
5
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.