Stuffed Acorn Squash

Ingredients

• 1 cup mixed rice blend (one with brown,wild and red rice works well – You can use any you like)
• 1 small acorn squash baked.
• 1 tsp fennel seeds
• 1 tsp cumin seeds
• 1 large onion, chopped
• 2-3 scallions – white and green chopped
• 1-2 cloves of garlic, minced
• 1 cup carrots, chopped into small pieces
• 1 celery with greens, chopped
• 1/2 cup frozen green peas ( if using fresh, steam it for few minutes until soft)
• few sprigs of cilantro/parsley
• sliced almonds (toasted)
• sea salt and pepper to taste

Method

Cook the rice as per instructions given in your packet.

Bake the acorn squash:  Cut squash lengthwise. Scoop out the seeds and set aside (they can be roasted like pumpkin seeds). Once the squash is clean and devoid of the filling, place them face down on a baking sheet. No oil or butter is required. Bake it in a preheated 375F oven for 20-30 minutes. (If using a large squash, you may need to bake for up to 45 minutes)

While they both are cooking, you can alternatively start the other cooking process.  In a pan, heat 1/4 tsp of oil. Add the cumin and fennel seeds to it. Instead of fennel seeds – you can use vegetable fennel instead.  Add the onions, scallion whites and garlic. Sprinkle a little salt to sweat out the onions and cook for 2-3 minutes until soft. Add the celery and carrots and cook for another 5-6 minutes or until the vegetables are soft.

Remove the pulp from the acorn squash , making sure to leave some in the shell themselves and add it to the onion mixture. Toss it until well blended with other vegetables.

Now add the cooked rice and frozen peas along with scallion greens. Add more seasoning if needed and cook for 1-2 minutes for all the ingredients to come together. Finish off with plenty of herbs.

Take the Acorn shell, spoon some of the rice mixture into it and garnish with nuts and some herbs.