Savory Rice Stuffed Squash
A great THANKS to Maggie Christopher, holistic nutrition counselor, for another fabulous recipe!
This recipe is great for holiday gatherings or as a warm autumn meal. Try adding some sautéed organic turkey sausage to the rice mixture for a little extra flavor.
Serves 6
3 small acorn squash, cut in half crosswise
1 cup organic brown rice
2 cups water
Pinch of sea salt
1 TBS unrefined olive oil
1 leek, chopped
3 cloves garlic, crushed
2 celery stalks, chopped
2 links cooked, organic sage chicken sausage (optional)
1 tsp dried sage
1 tsp dried thyme
½ tsp sea salt
½ cup chopped fresh parsley
½ organic dried cranberries (fruit juice sweetened)
¾ cup pecans, chopped
1. Preheat oven to 400 degrees F. Scoop out seeds and pith from squash and place squash halves flesh side down in a casserole dish filled with ¼ inch of water. Bake uncovered for 40 minutes or until the squash is fork tender.
2. While squash is cooking, prepare the rice. Place brown rice in a heavy bottomed two quart pot. Add water and sea salt. Cover and bring to a boil. Reduce to low and simmer for 45 minutes or until all Read More
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