Prep/cook time: about 90 minutes. Serves 2
What you’ll need:
1 acorn squash
1 celery stock (chopped)
1 leek (sliced thin)
1/2 cup brown rice medley
1 1/4 cup vegetable broth (plus a couple extra tablespoons for sautéing)
14 oz. can of diced tomatoes, drained (I used the fire roasted kind with chilis for extra kick)
1/2 cup Daiya mozzarella shreds
1 tsp Italian seasoning
1/2 tsp dried sage
Salt & pepper to taste
1. Preheat oven to 350° and line a cookie sheet with foil. Cut the squash in half and remove seeds. Place squash cut side down on the cookie sheet and then add about 1/2 inch of water to the sheet. Bake for 30-35 minutes. Remove squash from pan and set aside, cut side up, until the other ingredients are ready.
2. While squash is cooking, bring 1 1/4 cup veggie broth to a boil in a medium sauce pan. Add the rice, Italian seasoning and sage and return to boil. Reduce heat and cook covered for 35 minutes or until all liquid is absorbed, stirring occasionally.
3. Heat 2-3 tbsp of veggie broth in a sauté pan and add diced celery, leeks, and salt & pepper. Sauté until they start to get soft.
5. Scoop rice/veggie mixture into the squash (I like to overstuff them). Sprinkle the Daiya on top, cover with foil and return to oven to cook for another 20 minutes. Remove from the oven and allow to cool for about 5 minutes.
6. Dig in and enjoy! The mix of flavors and textures in this dish is AMAZING!