Acorn Squash with Stuffing
2-3 Acorn squash (slice ends so they will sit flat and then slice in half, scoop seeds and place meat side down in a baking pan with 1/2 - 1 inch of water)
Bake at 350
(We had monsters - they took 1.5hrs, smaller ones may only need 30-45 minutes)
1/2 cup of mixed rice blend (I used Lundberg)
1/2 cup of wild rice
(Both took 45-50 minutes to cook so I mixed them together and subbed 1/2 cup of water needed for veggie broth)
In another pan brown (I just boiled with a little veggie broth)
1 onion diced
3-4 cloves of garlic chopped
2 apples chopped
1/2 cup of raisins (I will add more next time, but my family adores raisins)
3-4 stalks of celery
1 portobella mushroom cap or 1/2 package of sliced mushrooms diced
Mix with cooked rice mixture.
Salt to taste
(I totally forgot spices - Em started screaming at this point)
1/4 tsp of sage
1/8 tsp of pepper, marjoram, thyme
1/2 cup of chopped parsley
(My recipe also called for 1/2 cup of pecans)
Flip over acorn squash about 15 minutes before they finish cooking and fill with stuffing mixture. Cook for additional 15 minutes. (We did have leftover stuffing mixture which I served at the table without baking - it disappeared quickly).
DH added a sprinkling of brown sugar to the boys mixtures - it was awesome without though. And if you are looking to add meat to this meal, my MIL and I think crumbled sausage would be awesome.
DS1 was so so on it and Em was wary but loved when my MIL fed her as long as it had a raisin in every bite. DS2 wants me to serve it to him for breakfast, lunch and dinner LOL The adults really enjoyed it and I think I have found a versatile stuffing mixture that will satisfy all allergy needs