Stuffed Acorn Squash
2 acorn squash
1 cup rice, cooked
1/2 cup carrots, peeled and diced
1/2 cup cauliflower florets
1/2 cup mushrooms, sliced
1 cup kale, chopped
1 garlic clove, finely chopped
1/2 cup grated cheddar cheese, optional
1 tsp thyme
1 tsp nutmeg
1 tsp cinnamon
Salt, pepper and cayenne to taste
Preheat oven to 375 degrees F. Wash the squash and slice off the top and bottom so that it can sit on a dish. Slice in half and scoop out the inside. Drizzle with olive oil and bake for 45 minutes or until soften.
Warm up a tbsp of olive oil in a large pan over medium heat. Add the veggies and the spices and let cook for a few minutes. The vegetables should be slightly tender. Add the rice and stir until combined.
Fill up the squash with the mixture. If you want you can add the cheese on top and put back in the oven for a few minutes, otherwise it’s ready!
Yield: 2-4 servings.
1 cauliflower, cut into florets
1 cup grated cheddar cheese
2 tbsp butter
2 tbsp flour
1 cup milk
Salt and pepper to taste
Preheat the oven to 350 degrees F.
In a large pot of salted boiling water, cook the cauliflower until tender, about 6 to 8 minutes. Drain.
In the mean time, in a small saucepan over medium heat, melt the butter. Add the flour and cook, whisking constantly, for 1 minute. Whisk in the milk and cook until the sauce thickens. Add half of the grated cheese. Season with salt and pepper.
Add the sauce to the cauliflower. Adjust the seasoning and mix thoroughly.
Put the mixture into the baking dish. Sprinkle with the rest of the cheese. Bake for 15 minutes or until the gratin is golden brown. Let rest at least 5 minutes before serving.
Yield: 4 servings.
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