I often make the wild and brown rice stuffing for the side without using any squash. This year I used red wehani rice or pecan rice as it's called in some parts of US. It's sweet and nutty. I prefer this over bread stuffing because I prefer to offer a homemade bread basket of banana bread, cranberry orange muffins and squash cornbread.
Acorn Squash Stuffed with Rice Pilaf
(Serves 4)
This will stuff 3 squash, or 2 with leftover rice to serve as a side dish for another meal.
¼ cup wild rice
2 cups water
¾ cup brown rice
1½ cups water
1/8 tsp sea salt
3 large acorn squash
2 Tbs expeller pressed oil
½ cup small onion, minced
1 stalk celery, chopped
4 oz fresh shiitake or regular mushrooms, chopped
2 Tbs soy sauce
¼ tsp thyme
¼ tsp sage
½ cup sunflower seeds, roasted
¼ cup fresh parsley, chopped
Optional: Muenster or soy cheese, sliced in strips, 2 for each squash half.
1. Preheat oven to 350°F.
2. Measure wild rice, rinse thoroughly, and drain. Cook wild rice in small pot with 2 cups water for 55 minutes or until the rice “splits” and opens. In another pot, place brown rice, 1 ½ cups water, and salt (can eliminate if desired). Cover, bring to boil, reduce heat to low and cook for 40 minutes.
3. Meanwhile, cut acorn squash in half lengthwise, and scoop out seeds and stringy pulp. Place squash face down in baking pan. Add ¼-inch of water to prevent sticking. Cover with foil. Bake 30 minutes or until squash is a little tender. DO NOT OVERCOOK or squash will not hold the stuffing.
4. When squash comes out of oven, place sunflower seeds on cookie sheet and roast 3-5 minutes or until they start to turn a golden brown.
5. Preheat oil in large fry pan and add onion, sauté for 3 minutes. Add celery and mushrooms to onions and continue to sauté for 3 more minutes.
6. Add both cooked rices, soy sauce, thyme, sage, sunflower seeds, and parsley. Toss well. Cover and simmer for 5 more minutes. Fill each squash half with rice mixture, mounding on top. Crisscross 2 pieces of cheese on top of the rice. Bake for 20 minutes.
Serving Suggestion: This recipe can be made up to 2 days ahead. Bring squash to room temperature, put in oven for 30 minutes at 350°F to reheat thoroughly.
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