This is a great main course or side depending on the size of the squash used. Acorn squash has the best texture for roasting, but any gourd would work.
Make sure to toast the seeds for a snack later.
Acorn Squash Stuffed with Pears
- 2 acorn squash
- 3/4 cup brown rice (we use a mix of long, short and wild grains)
- 1/2 cup diced onion
- 1 pear chopped into small dice
- 1/4 cup chopped almonds
- 1/8 cup chopped sun-dried tomatoes
- 1 1/2 cups chicken stock
- 1/2 tsp caraway seeds
- 2 tbsp chopped fresh sage
Halve squash, scoop out seeds and pulp and rub flesh with olive oil. Place in a baking dish flesh side up and roast at 375 degrees until beginning to brown and a knife passes cleanly through the thickest part. While roasting squash melt 1 tbsp butter in an oven safe frying pan over medium low heat. Saute onion until golden then add caraway seeds and fry until fragrant. Add rice and coat in fat. Add pears and stir well. Add stock, sage and sun dried tomatoes. Bring to a boil and then place in oven. After 15 minutes add almonds to rice and stir well. Continue to cook rice until all liquid is absorbed and rice has very little bite. Spoon rice filling into squash halves and return to oven. Bake until rice begins to brow, about 10 minutes more. Serve hot.