Use smaller acorn squash to turn this into a first course. The amount of feta is a suggestion, more is always allowed.
Vegetarian Stuffed Acorn Squash
- 1 1/2 lbs acorn squash sliced in half seeds and pulp scooped out
- 1 leek quartered and sliced fine
- 1 cup sun dried tomatoes
- 3-4 chili de arbols
- 3/4 cup artichoke hearts chopped roughly
- 1 cup chanterelle mushrooms sliced small
- 2 cups cooked brown rice
- 3 tbsp carrot tops chopped fine, or parsley
- 1/2 tsp mustard seeds
- Vegetable broth
- 6 ounces feta cheese
Soak tomatoes and chilis in 1 cup boiling water until cool. Remove, saving liquid, and chop roughly. Place squash halves flesh down in a baking dish with some water in it. Steam in oven at 375 degrees until a knife can pass through the thickest part fairly easy. Remove from water pan and let cool then place on a baking sheet and season inside cavity with olive oil, salt and pepper. In a large saute pan heat 2 tbsp olive oil over medium heat and add chilis and mustard seed. Coat in oil and fry for a minute then add leeks. Saute until softened, then add mushrooms. Cook until mushrooms begin to brown then add tomatoes and artichoke hearts. Saute for 2 minutes then add enough vegetable broth to deglaze pan. Add rice and mix well then add soaking liquid and a little more vegetable broth to turn mixture into a thick stew. Cook down until rice reabsorbs liquid and mixture is the consistency of thick oatmeal. Remove from heat and add cheese and carrot tops. Mix well and pack into squash cavities. Bake squash at 375 degrees until stuffing begins to brown on top, about 30 minutes. Remove from oven and let stand 10 minutes before serving.