Recipe by JennyB
"Accidental recipes are the best and this one is no exception! This is a fancy vegetarian-lover's way to spice up squash without losing the smooth, subtle squash flavor."
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acorn squash, halved and seeded
olive oil, or as needed
diced red bell pepper
sliced daikon radish
jalapeno pepper, diced
chopped collard greens
1 1/2 teaspoons
red curry paste
crumbled feta cheese
I used bleu cheese for feta; spinach in place of greens; and instead of rice, a mix of 2 parts kef and 1 part millet. I cooked the empty squash halves in more conventional fashion; next time I would butter them before filling.
Healthy and Yummy! I pretty much followed the recipe, except used jasmine rice since I had no brown rice, so shortened the time of simmering to 18 mins. My acorn squash was pretty large so I cut it in 4, and placed flesh down in a microwave safe roasting dish, covered with plastic, so it took a little less time. It needed a little salt, next time I will add it before serving. The curry and red curry paste make the dish. The feta cheese was a great addition on top. Definitely jazzed up the acorn squash!
This was very good. Cheese really added to the flavor. Thanks for great tasting healthy recipe.
This was excellent! I followed very close only did not have brown rice so used half white and half wild.
* Percent Daily Values are based on a 2,000 calorie diet.
Curried Stuffed Acorn Squash
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 126
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