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Curried Stuffed Acorn Squash

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Curried Stuffed Acorn Squash



Ingredients :

  • 2 acorn squash
  • halved and seeded
  • 1 tablespoon olive oil
  • or as needed
  • ½ cup diced red bell pepper
  • ½ cup sliced daikon radish
  • ¼ cup sliced leek
  • ¼ cup diced celery
  • 1 jalapeno pepper
  • diced
  • 1 tablespoon minced garlic
  • 2 cups vegetable stock
  • 1 cup brown rice
  • 1 cup chopped collard greens
  • 1 tablespoon curry powder
  • 1 ½ teaspoons red curry paste
  • ¼ cup chopped walnuts
  • ½ cup crumbled feta cheese
  • Methods :

  • Wrap each squash half with plastic wrap.
  • Place wrapped squash, cut side down, in microwave; cook on high until squash is tender, 12 to 15 minutes. Leave squash wrapped while preparing filling.
  • Heat olive oil in a large skillet over medium heat; cook and stir red bell pepper, radish, leek, celery, jalapeno pepper, and garlic in the hot oil until softened, about 10 minutes. Add vegetable stock and rice; stir to combine. Cover and simmer until broth is absorbed and rice is tender, about 45 minutes.
  • Sprinkle greens into rice mixture; cover and simmer until greens are wilted, about 5 minutes. Add curry powder, curry paste, and walnuts to rice mixture; stir to combine.
  • Unwrap squash and set halves, cut sides up, into 4 soup bowls. Spoon about 2 tablespoons feta cheese into each squash half. Add a large scoop of rice mixture atop feta layer. Top rice mixture layer with any leftover feta.
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