Curried Stuffed Acorn Squash

Directions

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.