In an unrelated story, do you talk to strangers? Like for example, I was at Trader Joe's tonight, staring at the poor anemic-looking tomatoes, and I said to the guy about to buy them, "Eesh! Look at those pale tomatoes!" And he totally thought I was weird. And then I kept bumping into him throughout the rest of the shopping trip. I even accidentally bumped his shopping basket grabbing a bag of spinach. I hate Awkward 101 moments like that. Sometimes I feel so uncool.
Speaking of cool, (that was awkward) I have your Meatless Monday recipe for you! With out further ado, I give you Wild Rice Salad Stuffed Acorn Squash. Long title, delicious taste. And totally, 100% completely healthy. In fact, I made this for The Boyfriend right before I left for Colorado, and he couldn't stop saying, "This is so healthy!" and "Wow! This is like the healthiest dinner you've ever made!" "I can't believe how healthy this is!" "This is a very healthy dinner, sweetie!" Running Buddy Selena said these complements were all boy-speak for "This dinner needs more meat, potatoes and calories."
Whatever the case, I was inspired by the Williams Sonoma Vegetarian cookbook, which was a gift from Co-worker Donna. Okay, I'm lying, this is almost the exact Williams-Sonoma recipe, but it was my creative decision to use it to stuff an acorn squash. I hope you enjoy this "super healthy" dish as much as I did.
Wild Rice Salad Stuffed Acorn Squash
1 Acorn Squash
3/4 C. Wild Rice (I got mine in the bulk section of Whole Foods, only cost $.79)
2 Stalks Celery
1/3 C. Dried Cranberries
1/3 C. Chopped Walnuts
1 Large Navel Orange, sections only
1/4 C. Orange Juice, squeezed from sectioned orange
1/2 C. Pomegranate Seeds, from about 1/2 of a medium-sized pomegranate
2 Tbs. Meyer Lemon Juice OR 1 Tbs. Lemon Juice and 1 Tbs. Agave Syrup
Salt and Pepper to taste
First, cook the rice. Place 3/4 C. Wild Rice in a pan with 1 1/2 C. Water. Bring to a boil, and reduce temperature to low, and simmer until all liquid is absorbed, about 35 minutes. Check once or twice to make sure rice is not over-cooking or under-cooking. I usually remove a teaspoon of the rice somewhere in the cooking process and taste it. Once cooked, set aside.
Next, cook the acorn squash. (You can even cook the rice on the stove and the squash in the oven at the same time!) Carefully cut the squash in half, and place cut-side down on a baking sheet. Bake at 350 degrees for 30-35 minutes. Squash is done when a little bit of liquid starts to come out of the squash onto the baking sheet, and the skin gives with pressure.
While the squash is cooking, section the orange. Here's a great how-to with pictures if you've never done this before. Put in a bowl with the cranberries, walnuts, chopped celery, pomegranate seeds, lemon juice and salt and pepper to taste. Mix in rice.
Place the cooked squash halves on plates, and fill with the rice mixture. Enjoy!
P.S. I HAVE A GIVEAWAY TOMORROW!!! GET EXCITED!!!