Last week, in an effort to use up a squash I’d forgotten about taking home from a CSA pickup, as well as some other vegetables and odds and ends in assorted storage containers, I made stuffed squash.
Since the goal of this dish was simply to create a one dish meal that made the most of what I had on hand, I don’t have an exact recipe. I do have guidelines.
I cut a Red Kuri squash in half and baked the two halves at 350 degrees for 30 minutes.
Meanwhile, I cooked 2 cups of wild rice in vegetable broth. I added sliced radishes, broccoli, onions and carrots, as well as some black eyed peas and a little bit of olive oil, to the cooked, but still hot wild rice and mixed the ingredients to combine. The hot rice slightly cooked the vegetables.
When the squash was soft, I spooned half of the filling mixture into each half of the squash. The squash made a perfect vehicle for serving up some late summer vegetables that needed to be used up. The flavors were bright and the hot squash was an excellent compliment. I’m really happy with the way this meal turned out and I’m looking forward to seeing what else I can fill squash with as the fall continues.