Curried Stuffed Acorn Squash

Accidental recipes are the best and this one is no exception! This is a fancy vegetarian-lover's way to spice up squash without losing the smooth, subtle squash flavor.

• Preparation Time: 15 mins
• Cooking Time: 45 mins
• Total Time: 60 mins
• Calories: 401 Calories

Ingredients

• ¼ cup chopped walnuts
• ½ cup crumbled feta cheese
• 1 tablespoon minced garlic
• 1 tablespoon curry powder
• 2 cups vegetable stock
• ½ cup diced red bell pepper
• ¼ cup diced celery
• 1 tablespoon olive oil, or as needed
• 1 cup brown rice
• 2 acorn squash, halved and seeded
• 1 jalapeno pepper, diced
• 1 ½ teaspoons red curry paste
• ½ cup sliced daikon radish
• ¼ cup sliced leek
• 1 cup chopped collard greens

Recipe Instructions

Step 1

Wrap each squash half with plastic wrap.

Step 2

Place wrapped squash, cut side down, in microwave; cook on high until squash is tender, 12 to 15 minutes. Leave squash wrapped while preparing filling.

Step 3

Heat olive oil in a large skillet over medium heat; cook and stir red bell pepper, radish, leek, celery, jalapeno pepper, and garlic in the hot oil until softened, about 10 minutes. Add vegetable stock and rice; stir to combine. Cover and simmer until broth is absorbed and rice is tender, about 45 minutes.

Step 4

Sprinkle greens into rice mixture; cover and simmer until greens are wilted, about 5 minutes. Add curry powder, curry paste, and walnuts to rice mixture; stir to combine.

Step 5

Unwrap squash and set halves, cut sides up, into 4 soup bowls. Spoon about 2 tablespoons feta cheese into each squash half. Add a large scoop of rice mixture atop feta layer. Top rice mixture layer with any leftover feta.