Black Cherry Rice “Stuffed” Kabocha Squash

Black Cherry Rice “Stuffed” Kabocha Squash

Is any else still on a winter squash kick? I am waiting for my skin to turn orange from all the winter squash I’ve been eating at breakfast/lunch/dinner/dessert.

Example: Here’s yesterday’s eats with all my squash obsession…

Breakfast Parfait: plain Greek yogurt layered with pumpkin puree that is mixed with ground cinnamon, chopped walnuts, cinnamon Puffins cereal and a drizzle of honey

Lunch: Baked Butternut Squash Fries alongside a bunless bison burger topped with guacamole and sliced tomatoes

Dinner: This Black Cherry Rice “Stuffed” Kabocha Squash (recipe below)!

Dessert: Grain-free pumpkin chocolate chip cookies (recipe to come

When Fall hits, I have a solid 4 months of squash lovin’ so I don’t intend on letting up anytime soon. I promise to keep the recipes to a minimum though, I won’t go overboard on the orange stuff as I assume some of you would like a little variety

Now onto today’s recipe!

While I could eat easily cooked kabocha plain, I whipped up a “stuffing” for a more complete dinner in an attempt to use up leftover rice. Yet, if you are on a squash hiatus, this rice “stuffing” would still be delicious as a side dish.

Sweet dried cherries and sauteed onions compliment the nutty brown rice and pepitas seeds beautifully. I tossed in a large handful of leafy spinach for added color and a nutritional punch so any leafy green can used in it’s place if desired.

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Healthy

Black Cherry Rice “Stuffed” Kabocha Squash

Author: Tastfinity Cuisine: Chinese Courses: Lunch Recipe Keys: Gluten-free Health food

Ingredients

Scale

1/2x 1x 2x 3x

For squash

• 1 medium kabocha squash, cut into quarters, deseeded or 2 acorn squash, halved and deseeded
• Earth balance, olive oil, coconut oil, butter or ghee for brushing
• sea salt and freshly ground black pepper

For stuffing

• 3 tsp coconut oil, butter, ghee or Earth Balance, divided
• ¹⁄₂ medium red onion, thinly sliced
• 2 garlic cloves, minced or finely chopped
• 2 cups cooked brown rice * (white rice, wild rice, millet or quinoa can be substituted)
• ¹⁄₃ cup unsweetened or juice-sweetened dried black cherries (dried bing cherries or dried cranberries can be used)
• 1 large handful fresh baby spinach or other leafy green (ex. kale or chard)
• 2 -3 Tbsp pepita seeds, raw or lightly toasted (or other seeds or nuts)
• freshly ground black pepper and sea salt to taste

Instructions

1. • To bake squash, preheat oven to 375F. Brush the squash quarters with olive oil/melted butter/Earth Balance, sprinkle with salt and pepper to taste and place cut sides down in a lightly greased baking dish. Bake for 40 to 50 minutes until flesh is soft to the touch.
   •  Meanwhile, in a large skillet, heat 2 tsp oil/butter/Earth Balance over medium heat. Add onions and saute for 6 to 7 minutes until soft, stirring often. Add garlic cloves and saute for another 2 minutes until fragrant. Sprinkle with salt and pepper.
   • Add remaining 1 tsp oil, rice and cherries to the pan and saute rice for 2 minutes stirring frequently.
   • Add in spinach and cook until wilted, about 1-2 minutes.
   • Stir in pepitas, adjust seasoning with salt and pepper to taste.
   • To serve, divide "stuffing" amongst cooked squash quarters and enjoy!