A delicious stuffing for baked squash. This makes a great festive vegetarian meal, good for Thanksgiving or Christmas time.
Baked Squash Stuffing
- 2 Portobello mushrooms (chopped)
- 2 tablespoons olive oil
- 2 medium apples (peeled and cut into small chunks)
- ½ cup brown rice (rinsed)
- 1 medium red onion (finely chopped)
- 2 cloves of garlic
- ¼ cup of raisins
- ¼ cup pecans
- 1 tablespoon chopped fresh sage
- 2 tablespoons chopped parsley
- ¼ teaspoon nutmeg
- salt and pepper to taste
- Combine the rice with 1 cup of water in a medium pot and bring to a boil. Reduce heat to medium-low and cook for about 25 minutes until there is no more water left in the pot and the rice is cooked. Set aside.
- Heat a large pan on medium and add the mushrooms. Let them brown by cooking them for a few minutes on each side with no oil.
- Add 2 tablespoons of olive oil and mix together. Sauté for a few minutes until nice and brown.
- Add the onion, and garlic. Sauté for another 5 minutes or so.
- Add the remaining ingredients to the pan and saute for 10 minutes.
- Add the rice to the pan and mix everything together well.
- To Bake the Squash, preheat the oven to 350F.
- Now the stuffing is ready to be stuffed into a squash.
- Cut the squash in half and remove the seeds.
- Fill both halves with stuffing.
- Lay them flat on a baking sheet and bake for about 45 minutes.
Adapted from Health Is Happiness