Stuffed Winter Squash

Name: Stuffed Winter Squash
Ingredients: 1 medium acorn squash, cut in half and seeded; 1 teaspoon olive oil; 12 teaspoon ground cinnamon; 1 tablespoon olive oil; 1 cup finely chopped yellow onion; 2 large garlic cloves, minced; 1 12 cups thinly sliced and chopped white mushrooms; 1 tablespoon dried sage; 14 teaspoon thyme; 2 cups water or 2 cups vegetable broth; 2 tablespoons soy sauce; 1 tablespoon cornstarch, dissolved in; 2 tablespoons water; 1 12 cups cooked rice; salt & fresh ground pepper; 14 cup chopped fresh parsley

16 ingredients

18 steps

Ingredients

1 medium acorn squash, cut in half and seeded
1 teaspoon olive oil
12 teaspoon ground cinnamon
1 tablespoon olive oil
1 cup finely chopped yellow onion
2 large garlic cloves, minced
1 12 cups thinly sliced and chopped white mushrooms
1 tablespoon dried sage
14 teaspoon thyme
2 cups water or 2 cups vegetable broth
2 tablespoons soy sauce
1 tablespoon cornstarch, dissolved in
2 tablespoons water
1 12 cups cooked rice
salt & fresh ground pepper
14 cup chopped fresh parsley

Directions

1

Preheat the oven to 350F.
2

Brush the inside of the squash halves with the oil and maple syrup.
3

Sprinkle with the cinnamon.
4

Place the squash cut side down in a baking dish and bake for 35 minutes, or until tender.
5

While the squash bakes, prepare the filling.
6

Warm the olive oil in a medium heat.
7

Add the onion and saute for 8 to 10 minutes, or until soft, stirring occasionally.
8

Add the garlic and cook for 1 minute longer.
9

Add the mushrooms, sage, and thyme.
10

Continue sauteing for 2 to 3 minutes, until the mushrooms are tender and release their juices.
11

Add the water or vegetable broth, and soy sauce.
12

Simmer for 1 minute, to blend the flavors.
13

Stir the cornstarch mixture, and add it to the skillet.
14

Reduce the heat to medium-low and cook for 2 to 3 minutes, until the sauce thickens.
15

Stir in the rice.
16

Salt and pepper to taste.
17

Place each squash half in a shallow serving bowl.
18

Spoon the rice mixture into the baked squash, top with chopped parsley, and serve immediately.