Delicious Curried Acorn Squash Stuffed Recipe

Ingredients

• Two acorn squash, halved and seeds removed
• A drizzle of olive oil, as required
• Half a cup of diced red bell pepper
• Half a cup of sliced daikon radish
• Quarter cup of sliced leek
• Quarter cup of diced celery
• One jalapeno pepper, finely chopped
• A spoonful of minced garlic
• Two cups of vegetable stock
• A cup of brown rice
• A cup of chopped collard greens
• One spoonful of curry powder
• One and a half teaspoons of red curry paste
• A handful of chopped walnuts
• Half a cup of crumbled feta cheese

Step 1

Encase each squash half in plastic wrap before placing them, cut side down, in the microwave. Cook on high until the squash becomes tender, typically taking around 12 to 15 minutes. It is advisable to keep the squash wrapped as you move on to prepare the filling.

Step 2

In a large skillet, warm olive oil over medium heat. Saute a delightful medley of red bell pepper, radish, leek, celery, jalapeno pepper, and garlic until they turn soft and fragrant, which usually takes about 10 minutes. Introduce vegetable stock and rice into the mix, stirring well to blend the flavors. Cover the skillet and let it simmer until the broth is absorbed, and the rice reaches a delightful tenderness, roughly 45 minutes.

Step 3

Once the rice is ready, gently fold in some greens, allowing them to wilt for about 5 minutes. Enhance the dish with the aromatic flair of curry powder, curry paste, and the satisfying crunch of walnuts, stirring everything together harmoniously.

Step 4

Uncover the squash and arrange the halves, cut sides up, in four soup bowls. Delicately spoon approximately 2 tablespoons of feta cheese into each squash half. Then, generously top the feta layer with a heaping scoop of the tantalizing rice mixture. For the finishing touch, crown the rice layer with any remaining feta cheese to add a final burst of flavor.