Stuffed Squash

Here in the Midwest it's officially fall.  The leaves are changing, the nights are crisp, and I've been baking up a storm.  To keep the ratio of sweet to savory in balance around here, I've been experimenting a bit with baked entrees.  Now in addition to the cupcakes, shortbread, cookies, tarts, and pies coming out of our kitchen we also have casseroles and stuffed squash.  The ingredients given here are more suggestion than commandment and can be amended to suit any number of tastes.  Love meat? Add some minced sausage.  Vegetarian and looking for a protein punch? Substitute quinoa for the brown rice.  Additional veggies can be chopped and added to the onion saute and don't be shy with the seasoning.

INGREDIENTS

2 medium squash (butternut, acorn etc...)

2 cups cooked brown rice

1/4 cup tomato sauce or puree

1 large onion

1 egg

olive oil

salt

pepper

1/2 tsp paprika

1/2 tsp ground cumin

fresh herbs (sage, oregano, thyme, basil...whatever you've got)

1/4 cup grated sharp cheddar or hard goat cheese

• Preheat the oven to 400 degrees
• Halve each squash, scoop seeds and excess pulp, place cut side up on baking sheet and bake until fork tender (40-60 minutes)

• In the meantime, chop and saute the onion in olive oil with a pinch of salt and pepper and set aside.
• When squash is tender, remove from oven and scoop flesh into a medium mixing bowl (do this carefully, preserving the skins which will be stuffed).

• Add rice, onions, the egg (beaten), tomato sauce, paprika, cumin, and any fresh herbs and mix well.

• Stuff squash shells with mixture and bake for 20 minutes at 350 degrees.  

• Top with cheese and bake an additional 5-10 minutes until cheese is melted.
• Serve garnished with fresh herbs

~Serves 4~