Acorn squash is now appearing at the farmers' market. It is one of the best things about fall and this recipe is my favorite fall dish. My dogs even love the goodness of squash, when I cut it in half they come running to get some of the pulp and seeds. Squash is loaded with vitamins A and C, and the minerals potassium and manganese.
Growing up I never liked squash, but the only way it was served in our house was covered with brown sugar, so it was sickeningly sweet. It wasn't until I became an adult and learned that it could be prepared as a more savory dish that I realized what I was missing out on. Squash and sage are a match made in heaven!
Stuffed Acorn Squash
2 acorn squash, cut in half, seeds removed
1 red pepper, diced
1 red onion, diced
1 clove garlic, minced
2 c. cooked brown rice
1 tsp. sea salt
1/2 tsp. dried sage
freshly ground black pepper
4 T. shredded cheddar cheese
Preheat oven to 375. Place squash cut side down on oiled baking sheet and bake 40 min. Meanwhile, saute red pepper, onion and garlic in 1 T. olive oil about 10 min. till tender. Stir in rice, salt, sage and pepper. When squash is done, flip so the cut side is up and stuff with rice. Sprinkle about 1 T. of cheddar cheese on each and bake 5-10 min. longer till cheese melts. Serves 4.
