Sunday, November 15, 2009


Remember how awhile ago I promised there would be more dishes with squash as the main attraction? I know, I know, it seems like ages ago - because I've been a serious slacker! - but here I am, keeping promises. And, although I can't promise that you'll love this dinner (only because some of you might be a little crazy - you'd have to be not to love this dish) I will tell you that Dick and I loved it! So, I will give you a 99.9% guarantee that unless you are the pickiest person alive, you will love it, too. Next time I make this one, I'm going to invite people over, because it seriously looks a little fancy and like you spend so much time on it, but it is super easy! You should invite people over when you make it, too - then we can all look like rockstar cooks! Another great thing about this dish is that there are lots of variations you can use. It's such a great Fall/Winter dinner - give it a try!
Stuffed Acorn Squash

2 large butternut, buttercup or acorn squash
1/3 c. water
Wild-Rice Stuffing
1 1/2 Tbsp. nondiet tub-style margarine or butter
1 c. fresh bread crumbs
1 tsp dried thyme
2 c. sliced mushrooms
1/2 c. chopped onions
1/2 c. chopped celery
1 c. chopped sweet red peppers
2 c. cooked wild rice
1/2 c. reduced-sodium vegetable or chicken broth
1/2 c. nonfat sour cream
2 Tbsp. grated Parmesan cheese
1 tsp. no-salt herb blend
1. To make the squash: preheat oven to 375.
2. Cut squash in half lengthwise; remove & discard the seeds. coat a 4-qt. no-stick baking dish with no-stick spray. place the squash, cut side down, in the dish. pour the water into the dish & bake for 45 minutes, or just until squash is tender.
3. To make wild-rice stuffing: meanwhile, in a large no-stick skillet over medium heat, melt the margarine or butter. add the bread crumbs & thyme. cook, stirring frequently, 4-5 minutes, or until the crumbs are golden. transfer to a small bowl and set aside.
4. In the same skillet, cook the mushrooms, onion, celery & peppers 8-10 minutes, or until tender. Stir in the rice and broth. cook 4 minutes. remove from heat, stir in sour cream & Parmesan.
5. Sprinkle flesh of the squash with herb blend. spoon equal amounts of the stuffing into each squash half, mounding the filling as necessary to use all of it. sprinkle with the bread crumbs. bake 10-15 minutes, or until heated through.

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