Brown Rice Stuffed Acorn Squash Recipe

Welcome the season with fall flavors. A combination of squash, onions, mushrooms, curry and more will have your mouth saying, "Yum!"

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PREP TIME : 35 MINUTES

TOTAL TIME : 70 MINUTES

2 SERVINGS

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Ingredients:

1 medium organic acorn squash
2 tablespoons extra‐virgin olive oil
1/2 cup chopped organic portobello mushrooms
1/2 cup minced organic onion
1/4 cup chopped organic celery
1 teaspoon curry powder
1 clove organic garlic, minced
1 cup cooked organic brown rice
1 tablespoon organic butter
Kosher salt (optional)
Coarsely ground black pepper (optional)

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Directions:

1. Cut squash in half. Remove and discard seeds. Place squash halves, cut side down, on baking sheet. Bake at 350° F about 35 minutes or until squash is nearly tender.
2. Cool squash halves slightly. Remove flesh from squash and cut into bite-size pieces.
3. In large skillet heat oil over medium-high heat. Add squash, mushrooms, onion, celery, curry powder and garlic. Cook and stir for 4 to 5 minutes or until vegetables are tender. Stir in rice and butter. Season with salt and pepper, if desired. Spoon into empty squash halves. Serve warm.