Wild Rice, Mushroom and Kale Stuffed Acorn Squash
A dish like this brings me closer and closer to being a vegetarian. The fact that I can eat a delicious and hearty meal that leaves me feeling light and healthy each day is just too good to pass up. This one in particular has so many fun flavors and layers. From the spark of the ginger and coolness of the mint, to the creaminess of the squash and toasted pine nuts – never mind the savory brown rice with the coconut perfume. Top it off with a drizzle of balsamic – the perfect touch of acid. It’s a flavor party in your mouth! Pairs nicely with a slightly chilled Viognier or pinot noir.
From my kitchen to yours, with love ~ L
• Preheat oven to 475F.
• Cook the rice according to package directions substituting water for vegetable broth. Add 1 tablespoon of coconut oil to the rice while cooking.
• Place squash cut-side up on a baking sheet. Brush the inside of each squash lightly with grapeseed oil. Season with garlic salt and pepper, to taste. Bake for 30 minutes or until insides are tender.
* Pour pine nuts on cookie sheet and toast in the oven with the acorn squash until golden brown 6-8 minutes. Take nuts out and transfer to a bowl to cool.
• In a skillet over medium heat, add 2 tablespoons grape seed oil. Add mushrooms; saute for 5 minutes. Add kale, ginger and a dash of salt to the pan and cook, stirring constantly, until kale is softened and mushrooms are lightly browned.
• In a bowl, mix cooked rice, toasted sesame seeds, toasted pine nuts, mushrooms, kale and 1 1/2 Tbsp of the mint (save the rest for garnish) Fill the cooked squash halves with the rice mixture. Garnish with the leftover mint. Drizzle with balsamic vinegar and olive oil before serving.
2 acorn squash, halved, seeds removed
1 cup brown or wild rice, uncooked
1 Tbsp coconut oil
4 Tbsp grapeseed oil
8 oz white mushroom, sliced
4 cup kale, leaves torn off stem and chopped,
¼ cup pine nuts toasted
1 tsp sesame seeds, toasted
2 Tbsp fresh mint leaves chopped
¼ tsp black pepper
1/2 tsp chopped fresh ginger
¼ tsp garlic salt
Balsamic vinegar, for serving
Olive oil, for serving