Recipe: Stuffed Winter Squash

Serves 6.

Ingredients:

1 large winter squash
2 Tbsp. olive oil
2 yellow onions, diced
1 cup celery, diced
1 sweet red pepper, diced
2 cloves garlic, minced or pressed
12 mushrooms, sliced
1 tsp. minced fresh ginger
1/4 cup fresh parsley, chopped
1 cup pecans
4 cups cooked brown rice*
salt and pepper to taste
(1/2 cup pineapple)
(1/2 cup golden raisins)

Instructions:

Preheat oven to 350°
Wash squash and carefully cut in half. Scoop out seeds and strings. Oil cut side and place on cookie sheet, cut side down. Bake until squash begins to soften, but is not entirely done, about 45 minutes. Let squash cool enough to handle. Scoop out squash flesh, leaving a shell at least 1/2” thick. Dice squash. Heat a large skillet and add oil. Sauté onions and celery until they are fragrant. Add pepper and cook 1 minute more. Add garlic and mushrooms and cook 1 minute. Add reserved squash and ginger and cook, stirring frequently, until vegetables are soft but not mushy. Remove from heat and add remaining ingredients. Return to squash shell. (Squash can be prepared up to this point and then refrigerated, covered, up to 48 hours. Add 20 minutes to baking time.) Return stuffed squash to oven and bake 30 minutes. *Rice is best cooked in vegetable or mushroom broth.