Stuffed Acorn Squash with Creamy Gravy
This recipe is very forgiving – you can make the filling whatever you’d like. examples: use spinach instead of kale, quinoa in place of rice, etc. I would have liked to use cranberries or currants as well but finicky hubby doesn’t care for them. For gravy recipe see Creamy Gravy in Recipes.
Servings
4
Servings
4
Ingredients
Instructions
  1. Preheat oven to 400.
  2. Cut squash in half and place face down on parchment covered cookie sheet. Poke each piece a few times with a fork and bake 35 minutes. *See note above to make cutting process easier.
  3. While squash is cooking, wash, destem and chop kale. When squash has about 15 minutes left, begin cooking the filling by placing 1 cup broth in pot or large skillet with a lid. Bring to a boil and add mushrooms, kale, frozen rice and seasoning (if using warm, cooked rice, wait to stir in at the end). Reduce heat to low and cover. Cook approximately 10 minutes, stirring a few times.
  4. When squash is done, remove from oven and scoop out seeds from each piece.
  5. Using a slotted spoon, scoop filling into squash. Top with Creamy Gravy (see in Recipes).