ROASTED WINTER SQUASH WITH BLACK WILD RICE STUFFING

ROASTED WINTER SQUASH WITH BLACK WILD RICE STUFFING
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My practice run for Thanksgiving is on! Roasted Honeynut Squash with Spiced Black Wild Rice Stuffing. Bring it on! A healthy, gluten-free, super delicious dish that could easily be your plant-loving main.

It’s a super flex dish:
1) Simple protein swap to make it 100% plant-based
2) Skip the squash and enjoy the rice stuffing as a side
3) Stuffed acorn squash is just as good!

What’s in it: Minnesota black wild rice, honeynut squash (half the size of butternut and sweeter!), dried cherries, spinach, celery, onion, carrots, smokey Spanish paprika, and garnished with a drizzle of honey and spiced toasted squash seeds.

ROASTED HONEYNUT SQUASH WITH WILD RICE STUFFING 

1 cup uncooked black wild rice

Olive oil

2 honeynut or acorn squashes, halved lengthwise and seeded (set the seeds aside to toast)

2 links chorizo sausage or spicy Italian Beyond Meat sausage, coarsely chopped 

½ yellow onion, finely chopped

2 stalks celery, chopped 

⅓ cup shiitake mushrooms, sliced

2 garlic cloves, minced 

½ to 1 teaspoon Aleppo pepper or smoked paprika (optional)

2 handfuls, fresh spinach

Fresh flat-leaf parsley, coarsely chopped

1 tablespoon fresh lemon juice

Salt + freshly ground black pepper

Preheat the oven to 425°F. Cook rice according to package directions. 

Place the squash cut side down, on a parchment-lined baking sheet.  Bake for 20 minutes or until almost tender. Remove from oven.

In a large skillet, heat ½ teaspoon of olive oil over medium heat. Add the onion, garlic, celery and carrot; cook 5 minutes. Add sausage; cook 3 minutes, stirring to crumble. Add mushrooms; cook 4 minutes. Taste the mixture, and add Aleppo pepper or paprika, salt and pepper to taste. Start with just a little Aleppo pepper or paprika; if the sausage is spicy, you might want to leave the paprika out, or add just a bit. Add spinach, stirring until wilted. Remove pan from heat; stir in cooked rice, parsley, and lemon juice. Taste for seasonings and adjust to taste. 

Spoon about 1/2 cup rice mixture into each squash half. For the honeynut squash, you might need to scoop out a bit of the flesh.  Garnish with toasted squash seeds.\

 

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