Stuffed Winter Squash
*Best to use Acorn Squash. One squash per person.
*Cut top of squash and scoop out seeds (these can be washed and baked for a snack)**
*Drizzle olive oil salt & pepper into squash
*Bake at 375 degrees until soft 30-45minutes
*In the meantime make the filling:
1 cup Cajun Grain or Popcorn Rice
½# Local mushrooms (Shiitake, Crimini, White Button)
1 bell Pepper diced
1 onion diced
Cook rice with 2 cups water. Bring to a boil then lower heat to simmer. Keep covered until all water is absorbed.
Heat skillet with Smith’s Creamery butter (or olive oil) cook mushrooms alone on medium heat until browned on both sides and set aside. Add peppers and onions and saute until tender. Mix all vegetables with rice.
Remove squash from oven and stuff with mixture and top with Ryals Dairy Chedder (cow or goat) or asiago cheese. Put back into oven and bake at 375 until cheese is melted.
**Toss cleaned pumpkin seeds with gluten free Tamari and nutritional yeast and place on parchment paper on cooking sheet in oven. Bake at 300 degrees or until golden brown stirring occasionally.
