Curried Stuffed Acorn Squash - cooking recipe

Ingredients
    2 acorn squash, halved and seeded
    1 tablespoon olive oil, or as needed
    1/2 cup diced red bell pepper
    1/2 cup sliced daikon radish
    1/4 cup sliced leek
    1/4 cup diced celery
    1 jalapeno pepper, diced
    1 tablespoon minced garlic
    2 cups vegetable stock
    1 cup brown rice
    1 cup chopped collard greens
    1 tablespoon curry powder
    1 1/2 teaspoons red curry paste
    1/4 cup chopped walnuts
    1/2 cup crumbled feta cheese
Preparation
    Wrap each squash half with plastic wrap.
    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.
    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.
    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.
    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.

Leave a comment