You can stuff acorn or other smaller-sized squash with just about anything; it’s a great way to use up leftover rice or other grains, or bits of fresh or cooked veggies. Swap sausage for the bacon, if you like, or scatter the stuffed squash with grated aged cheddar and run under the broiler before serving. Scoop out some of the tender squash with each forkful of stuffing. Serve an entire half as a main dish, or cut each in half as a side.
2 small acorn squash
canola or olive oil, for cooking
salt and pepper, to taste
1 small onion, chopped
3–4 slices bacon, chopped
2 kale leaves, thinly sliced (discard ribs)
4–6 Brussels sprouts, thinly sliced (discard stems)1 cup cooked rice, quinoa or other grains
pumpkin seeds, for garnish (optional)
Preheat the oven to 400˚F.
Cut the squash in half lengthwise and scoop out the seeds. Rub with oil, sprinkle with salt and pepper, and roast on a baking sheet for 30 minutes, or until tender.
Meanwhile, heat a drizzle of oil in a medium skillet set over medium-high heat and cook the onion and bacon until the bacon is cooked and the onion is soft. Add the kale and Brussels sprouts and cook for 2-3 minutes, until tender. Add the rice or other grains and cook for another minute, stirring to combine everything well.
Remove the squash from the oven and fill with the rice mixture. Top with pumpkin seeds and serve. Serves 4–8.
Per serving: 205 calories, 5 g fat (1.1 g saturated fat, 2.6 g monounsaturated fat, 1.2 g polyunsaturated fat), 6 mg cholesterol, 36 g carbohydrate, 6.9 g protein, 5 g fibre.
Originally published in ParentsCanada magazine, Fall 2017.