Stuffed Acorn Squash with Wild Rice Medley

Ingredients:

Acorn Squash:
3 acorn squashes, cut in half lengthwise and seeded
1 1/2 teaspoons thyme, divided
sea salt

Wild Rice Medley:
1 cup rice, dry (I used half black wild rice and half long grain brown rice)
2 tablespoons extra virgin olive oil
1 small red bell pepper, diced
1 large shallot, diced
2 cloves garlic, minced
2 cups mushrooms, sliced
2 large handfuls greens --try tat soi!
1 can cannellini beans (15 oz), drained and rinsed
1 tablespoon thyme
1 teaspoon red pepper flakes
sea salt and cracked pepper to taste
sriracha or hot sauce, to taste as garnish

Preparation:

Preheat oven to 400 degrees. In a oven proof sauce pan, fill half way with water and place on the bottom rack (this will give a little steam to your squash). Cut and seed your squash, place on baking sheet with cut side up. Season each squash with about 1/4 teaspoon thyme along with a few twists of the sea salt grinder. Bake for 40-45 minutes, until tender...knife should easily slide into the flesh.

Cook your rice according to package. Wild rice will take about the same time as the squash to cook, about 40-45 min. (Quinoa would be great too and add even more protein per serving.)

Once the squash and rice are cooked, set aside to cool and begin with the vegetables.

In large wok or saute pan, heat oil on medium heat. Add shallots, garlic and bell peppers, saute for about three minutes. Add mushrooms, beans, one tablespoon thyme, red pepper flakes, a few twists of salt and pepper, cook for another three minutes. Add leafy greens, stir frequently until they are wilted (you may also want to use a cover in between stirring to help soften the greens). Combine rice and sauteed vegetables in the larger of the two pots. Taste for seasoning adding additional salt and pepper as needed.

Scoop mixture into each acorn squash half and serve with any additional seasonings. I like to top mine with some sriracha for that extra heat and flavor I love so much. So very good with this meal. Serves six, or three for the hearty eaters.

Store leftovers in an air tight container in fridge for up to a week.

http://thesimpleveganista.blogspot.com/2012/10/stuffed-acorn-squash-with-wild-rice_28.html