Friday, December 16, 2011

Stuffed Acorn Squash

Please note: This is not a "recipe" in the sense that I've made this dozens of times and I'm confident that the result is palatable. This is just a documentation of the food experiment that I'm making tonight.


  • 1 small/medium acorn squash, cut lengthwise and seeded.
  • 1/2 c. long grain rice, cooked
  • 1/4 c. olive and/or canola oil
  • 2 carrots, chopped
  • 1 medium sweet onion, diced
  • 1 small turnip, diced
  • 1/4 tsp. ground cloves
  • 1/2 tsp. crushed rosemary
  • 1/2 tsp. ground cardamom
  • 1 tsp. cayenne


  1. Cook rice.
  2. Add oil to a large skillet. Heat and add carrots, onion, turnip, and rice.
  3. Cook vegetables over medium-high heat, covered, stirring occasionally, until they are soft. Add a bit of water if the rice sticks to the skillet.
  4. Turn off heat and add spices to the vegetables. Mix well.
  5. Preheat oven to 375F.
  6. Place halved squash in a deep Corningware casserole dish. Fill each half with 1/2 of the stuffing mixture.
  7. Cover and cook for 1 hour.

Dudes and Dudettes, if this doesn't turn out good for ya, make a fix and post your improvement. Huzzah!

1 comment:

  1. This turned out to be quite good. The stuffing was enough for both halves of the squash, but I only wanted to bake the one half for that particular meal.