It’s been a good but long week and I am in need of a comforting meal that I can pull together with minimal effort. That is the exact reason why when squash is in season you will always see it on my counter just waiting for me to have one of these days when I really need it. I love how it is always there for me and never talks back. Ha ha!
Although squash is vibrant and a great go to for a vegetarian meal, I only recently started using acorn squash. It was last Thanksgiving. It was only my second holiday as a vegetarian and I knew I needed to make something that would not make me feel left out that could stand strongly aside the turkey everyone else was consuming.
That is when I decided to try my hand at this type of recipe since it seemed easy enough. Well it was! The first time I made it, it came out perfect and every time since then.
Acorn squash is such a beautiful starchy vegetable but it is even better when you cook it. The squash gets caramelized and sweet with a hint of buttery taste that you cannot deny and plus it is filling and low in calories, you can have a whole one and not feel guilty at all! Win! I like to roast them while I am pulling the filling together (very efficient of me I know).
How pretty! Once you easily remove the seeds and lather it with olive oil and a sprinkle of salt and pepper, it is ready to roast.
I always roast them at 425 degrees face down. That brings out the sweetness and allows the top and inside to brown and form this amazing toasted layer that is just heavenly. I know, you cannot believe I am describing a vegetable but it really is delicious!
Once they came out of the oven, I filled these beauties with a brown rice, veggie and walnut mixture and topped them with parmesan cheese (my fav). Then back in the oven to crisp up and they are all mine. Well at least until my husband and rug rats get home.
I topped them with another sprinkle of fresh parm and torn basil along with a drizzle of olive oil and it was pretty much exactly what I needed after my long work week!
- 2 acorn squash
- 1/4 cup olive oil
- 4 cups of cooked brown rice
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon oregano
- 1/4 cup parmesan cheese
- 1 red bell pepper
- 2 cups steamed brocooli
- 1/4 cup chopped walnuts
- Salt and pepper
- Preheat the oven to 425 degrees
- Cut the acorn squash in half and remove the seeds (using a spoon). You can discard the seeds or save them for later for roasting.
- Lather the squash with olive oil and sprinkle with salt and pepper.
- Place them on a baking sheet and roast in the oven for 45 minutes, until you can easily insert a knife.
- While the squash is cooking, you can prepare the filling.
- Place the cooked rice and veggies into a medium size bowl. Add a little olive oil, oregano, garlic and onion powder and a little of the parmesan cheese. Mix to combine.
- Once the squash is done, remove it from the oven and fill each half with the rice mixture. Top with more parmesan cheese and bake in the oven for another 12-15 minutes. Until the top is browned.
- Remove from the oven, let cool a bit and drizzle with a little olive oil and top with the freshly torn basil. Enjoy!