A healthy - low fat low cal delicious and more importantly vegetarian fall recipe that will make you wish it was already 5pm the very next day so you could eat it again!
Stuffed Squash
Ingredients
1 medium acorn squash
Nonstick cooking spray
4 ounces cremini mushrooms, cleaned and thinly sliced - I used organic but it's not essential
2 large shallots, thinly sliced
2 garlic cloves, roasted in the oven (I had these done the day before) smushed into pan
2 tsp Worcestershire sauce
1/2 tsp dried rosemary
1/2 tsp dried basil
1/2 tsp dried thyme
1/2 tsp ground black pepper
1 1/3 cups cooked brown and wild rice mix
1/4 cup grated Parmesan cheese
3 Tbsp dry vermouth or dry white wine
Instructions
Position the rack in the center of the oven and preheat oven to 375°F.
Split the squash in half, stem to bottom, and scoop out the seeds. Spray a baking sheet with nonstick cooking spray and place the squash on it cut side down. Bake until tender, about 50 minutes.
Meanwhile, spray a large skillet with nonstick cooking spray and set over medium heat. Add the mushrooms, shallots and garlic, and cook, stirring frequently, until the mushrooms give off their liquid, about 4 minutes.
Stir in the Worcestershire sauce, rosemary, basil, thyme and pepper. Cook 1 minute.
Remove pan from heat and stir in the rice, cheese and vermouth or wine.
Once the squash are fork-tender, turn them cut side up and fill each with a quarter of the rice mixture. Serve hot!
Dang it's good too!
