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.

Cuisine: Chinese

Courses: Lunch

Ingredients

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!