Baked Squash Stuffing
The stuffing is made with brown rice, mushrooms, pecans, raisins and herbs. It is quite tasty! Making the stuffing, and simply eating it on its own, or as a side dish with something else is definitely an option as well. You will not be disappointed. Let us know what you use the stuffing for. Try using it with butternut squash or buttercup. Yum. Eating a variety of squashes is a great way to continue eating local food in the winter.
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
