norgeskog
Washing Up
RICE STUFFED ACORN SQUASH
3 acorn squash
2 bunches green onions, white part only, sliced (I save green for garnish)
1 small bell pepper, your favorite, I use red, yellow or orange
2 Tbs EVOO
3 cups cooked rice (I have used a mix 1/2 regular and 1/2 wild)
1/2 cup chopped pecans
s/p to taste
1/2 cup grated parmasean reggiano
Half (long way) squash, remove seeds and roast in oven, cut side down until it begins soften. Saute green onions and pepper of your choice in oil until soft, stir in rice, stirring well to coat. Add nuts and season with salt and fresh pepper to taste. Add the cheese. Pile the rice mixture into the squash cavity and wrap each half in foil. (at this point, can be frozen for later use). Put squash in baking dish cover and bake at 350 for 30 minutes. Makes six servings. I add more parmasean reggiano to the tops and uncover for last ten minutes.
3 acorn squash
2 bunches green onions, white part only, sliced (I save green for garnish)
1 small bell pepper, your favorite, I use red, yellow or orange
2 Tbs EVOO
3 cups cooked rice (I have used a mix 1/2 regular and 1/2 wild)
1/2 cup chopped pecans
s/p to taste
1/2 cup grated parmasean reggiano
Half (long way) squash, remove seeds and roast in oven, cut side down until it begins soften. Saute green onions and pepper of your choice in oil until soft, stir in rice, stirring well to coat. Add nuts and season with salt and fresh pepper to taste. Add the cheese. Pile the rice mixture into the squash cavity and wrap each half in foil. (at this point, can be frozen for later use). Put squash in baking dish cover and bake at 350 for 30 minutes. Makes six servings. I add more parmasean reggiano to the tops and uncover for last ten minutes.