curried stuffed acorn squash

Ingredients

• Servings: 4
• 2 acorn squash, halved and seeded
• 1 tablespoon olive oil, or as needed
• 1/2 cup diced red bell pepper
• 1/2 cup sliced daikon radish
• 1/4 cup sliced leek
• 1/4 cup diced celery
• 1 jalapeno pepper, diced
• 1 tablespoon minced garlic
• 2 cups vegetable stock
• 1 cup brown rice
• 1 cup chopped collard greens
• 1 tablespoon curry powder
• 1 1/2 teaspoons red curry paste
• 1/4 cup chopped walnuts
• 1/2 cup crumbled feta cheese

Recipe

Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 1 hr


• wrap each squash half with plastic wrap.
• place wrapped squash, cut side down, in microwave; cook on high until squash is tender, 12 to 15 minutes. leave squash wrapped while preparing filling.
• heat olive oil in a large skillet over medium heat; cook and stir red bell pepper, radish, leek, celery, jalapeno pepper, and garlic in the hot oil until softened, about 10 minutes. add vegetable stock and rice; stir to combine. cover and simmer until broth is absorbed and rice is tender, about 45 minutes.
• sprinkle greens into rice mixture; cover and simmer until greens are wilted, about 5 minutes. add curry powder, curry paste, and walnuts to rice mixture; stir to combine.
• unwrap squash and set halves, cut sides up, into 4 soup bowls. spoon about 2 tablespoons feta cheese into each squash half. add a large scoop of rice mixture atop feta layer. top rice mixture layer with any leftover feta.