Stuffed Acorn Squash

Hello Whiskers.
So this awesome recipe is one of my most recent accomplishments.I am really pretty happy with this recipe as I had an idea in my head and created it,pretty much from scratch.I mean the idea is not a new one but i chose all the spices and just built the recipe completely on my own not having another recipe to base this awesome stuffed Acorn Squash recipe.We were using this for our main course on Friday night so i used ground turkey to make it a meat dish but the turkey can be omitted for a vegetarian dish. It is one of my more complicated dishes with more components and time consuming but quite delicious.Give it ago for a special Autumnal event ( Hint,hint Thanksgiving) or anytime you find some great looking squash on display. Enjoy until our next cooking adventure.

Serves 4

Ingredients 

• 1 kilo ground turkey--We happen to mostly have turkey but can be replaced with any meat
• 1 cup rice 
• 1 large onion 
• 4 acorn squash
• 1 large clove of garlic 
• 1 bay leaf 
• Olive oil

Spices-they are separated into two-1. I used to coat the inside of the squash midway through cooking 2.I used in the rice and turkey mixture.

 Spices

1. I used one teaspoon of each of the following spices:

• Oil
• Brown sugar
• Cumin
• Cinnamon 
• Turmeric
• Nutmeg
• Salt
• Pepper

2. I used one teaspoon of each spice as well in the rice mixture unless otherwise specified

• 4 tablespoons brown sugar
• Nutmeg
• Turmeric
• Harrissa 
• Ginger
• Paprika
• Cumin
• Chili powder

How To:

1. Thoroughly soak and wash the squash. Cut off the tops,coat lightly with oil and roast in the oven for 20 minutes.

2. Meanwhile cook the cup of rice with the bay leaf and dash of olive oil and salt.

3. Cook ground turkey,till mostly cooked through,drain fat off.

4. Remove squash from oven and coat with spice mixture #1 and return to oven for 10 minutes

5.Combine the rice meat and spice mixture #2. 

6. Dice onion and garlic,sweat off in pan used for meat,then add to meat mixture and mix

7.Fill the squash completely with the turkey and rice mixture and cover with squash tops

8. Fill the pan in which the squash are placed with an inch of water and cook uncovered for another 15-30 minutes until the softness of squash you prefer.

Serve by itself or with some roasted vegetables for a delicious fall meal.The squash can be kept and reheated from the fridge for up to a week.

Enjoy this Autumnal delight.The biggest job of this recipe is the spices once you have those together the steps are quite simple and the recipe is very filling. Let me know how this turns out if you give it a try.Drop me a comment here or on my Facebook Page Hoops,Wheels Haute

Till the next recipe,Keep on spreading smiles whiskers

Sam