When I was in Whole Foods the other day, the huge display of acorn squash caught my eye. I love seasonal produce and oddly shaped gourds, so I got it and headed to the interwebz for some cooking inspiration. As fate would have it, the first result that appeared was from one of my favorite local food blogs, We Are Not Martha. Noice. They stuffed their acorn squash with quinoa, parsley and feta, which is probably awesome, but I decided to swagger jack the method, and instead take the stuffing down south. To Mexico….
My favorite Mexican rice recipe is from another favorite blogger, the one and only Pioneer Woman. I make this rice all the time, but this time I did things a little differently — I added more tomatoes because, well, you can never have too many, I used brown rice because it was Wednesday after all, and added some black beans to give it some more substance. If you want to really rock out, add jalapeños — I totally would have done it had I planned better.
Dirty Mexican rice a la Pioneer Woman and Meesh. Pioneer Meesh. I like it. Maybe she’ll let me move to her ranch.
To roast: cut squash in half lengthwise, scoop out the seeds, add a little butter, salt and pepper, then roast at 375 for about 30 minutes or until fork tender. Then I stuffed ’em with my rice, added some grated cheddar, and put it back in the oven ’til the cheese melted.
Awwwyeaaaa, seasonal cooking yea. Southwestern stuffed acorn squash is a weekday meal that is healthy, easy, cheap, fun and pretty. It also provides 2 extra days of leftover dirty Mexican rice! Oh yea, and it’s vegetarian. The rice recipe calls for chicken stock, but replace it with vegetable stock if you care about that sort of thing.