Thursday, September 8, 2016

Harvest Time Recipe

                                                                             
Rice Stuffed Acorn Squash


Ingredients: 
2 T olive oil
1 lb hamburger 
1 ripe Acorn Squash, washed, cut in half, seeds removed from center cavity
1 onion, chopped
4 small carrots, washed and sliced 
1 small zucchini squash, remove blossom and stem ends and slice 
1 small green pepper, washed, seeded, chopped
2 T fresh basil, chopped
1 T fresh oregano, chopped 
1 c rice, brown or white 
2 c water

Pour olive oil into heated skillet. Allow to heat a minute, then add chopped onion and stir until translucent. Crumble hamburger over the onions and use spatula to stir and cook while adding other vegetables. Once the pink is gone from the hamburger, add water and stir in uncooked rice. Place halves of squash on top of mix, cut halves down. Bring water to boil then turn to low, cover and cook for 20-40 minutes over low heat. Test skin of squash to see if soft and squash cooked through and check the rice to see that it is done. Then turn heat off, remove the skillet lid, place acorn squash half, cut side up on plate, and spoon rice mixture onto the squash. Season with salt and pepper as desired. Serves 2-4.

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