Perhaps we can start something like “Throw it together Thursday.” Eh? Eh? Because that’s how this recipe came to be. I came home from work yesterday, in hopes of cooking up a delicious spaghetti squash. But upon slicing into it, I found that it had already gone bad! The HORROR! (Began watching the linked clip at 10:15 – comedy gold!)
Quick on my feet, I grabbed an acorn squash and hacked it in two. While that roasted, I cooked up some brown rice, and sauteed onion, garlic and peas in some oil and herbs. What a beautiful flavor explosion this combination created!
Acorn squash has a natural nutty flavor about it, and the herbs and veggies made for the most comforting tastes you could want on a chilly autumn evening. And to top it off, I added a few slices of goat cheese mozzarella, adding a lovely tang and creaminess.
What’s even better is that this is so versatile, it can be tweaked to satisfy anyone! Not into rice? Swap in some quinoa. Don’t like peas? Choose another vegetable that you like. Not a fan of cheese (GASP!)? First, check your priorities. You could always use vegan cheese, or just leave it out completely.
Also: because this serves two, that means that you’ll be eating HALF AN ACORN SQUASH. The nutritional profile of any squash is just astounding, and part of the reason I’ve become so obsessed (check out the acorn squash alfredo sauce…oh gosh, so good AND healthy). You really can’t go wrong with any of this. It’s all healthy. All tasty. And all easy!
Acorn Squash Stuffed with Rice, Peas, Cheese, inspired by My Whole Food Life
- 1 acorn squash, sliced in two through the middle
- 1 C brown rice (I used instant)
- 1 tbsp olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 C frozen peas
- 1 tbsp dried parsley
- 1 tsp dried rosemary, crushed
- sea salt and black pepper
- 6 small slices melty tangy cheese of choice (optional)
Preheat oven to 400. Fill a glass baking dish with 1/2″ water. Place squash, cut sides down, in the dish and bake for 40 minutes.
Cook rice, or other grain, according to package directions.
Heat olive oil in a pan on medium-high and saute onion and garlic for 5-7 minutes. Stir in parsley, rosemary, salt and pepper and cook another 2 minutes, on medium.
Stir in peas, cover with a lid to let steam for 5 minutes. Remove lid and saute another couple minutes. Stir in all the rice and continue to cook on low heat until the squash is done.
Remove squash from oven. Transfer to serving bowls. Scoop out the seeds and the stringy interior – discard this. Scoop the rice-pea mixture into each squash cavity (you will have leftovers). Top with cheese, if using. And dig in!
Eating tips: scrape the cooked squash with your spoon, while dipping into the filling and the cheese. Amazing, right?
P.S. if you’re not yet convinced that peas and cheese should go together, check out Mac & Cheese & Peas. It’s crazy good!