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Beans and rice stuffed squash

During the winter I litre love the smell and the warming flavour of roasted squash. So I make it a lot. I also like using up efficiently any leftover food in my fridge and larder, so often I stuff the squash with some sort of creation of these. This beans and rice stuffed squash is the result of one of my fridge clearance. If you don’t have any pre-cooked brown rice, you can use couscous, quinoa, bulgur, pearl barley or rice - just cook these according to a packet instructions. Although this dish is vegan and very healthy (also gluten-free), feel free adding some leftover grilled chicken, ham, fish, fried lardons or crumbled/grated cheese to it.
Print Recipe
Prep Time 10 minutes
Cook Time 45 minutes
Resting Time 4 hours
Total Time 1 hour
Servings: 2 people
Cuisine: USA
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 medium acorn squash
  • 2 Tbsp olive oil
  • 1 onion
  • 1 clove of garlic
  • 1 tsp fresh thyme
  • 1 tsp chopped fresh rosemary
  • ½ tsp chilli flakes optional
  • ½ cup cooked beans from a tin
  • 1 cup cooked rice I used brown basmati
  • 1 cup finely chopped curly kale or spinach
  • 1 handful of hazelnuts or walnuts

Method
 

  1. Heat the oven to 180°C.
  2. Cut the squash in half and spoon out the seeds. Brush the flesh with 1 teaspoon of oil, then season with salt and pepper. Put them on a baking tray and roast them for about 30 minutes, until tender.
  3. Meanwhile chop the onion & garlic.Heat 1 Tbsp of oil in frying pan. Add the onion & garlic, then cook gently for about 5 minutes until softened, whilst stirring. Add the chopped herbs, chilli flakes (if used) and the kale/spinach. Put a lid on and steam for about 3 minutes , until the greens have wilted. Stir in the cooked rice to warm up.
  4. When the squash is cooked through, take the tray out of the oven and scoop out some of the flesh (allow about 2cm rim). Add this the stuffing, combine well, then season with salt and pepper to your liking.
  5. Divide the stuffing between squash halves. Roast them for a further 15 minutes until golden.
  6. Dry-roast the nuts, cool then chop them into small pieces.