I love squash!

So, you probably guessed from the title that this post is going to be about squash! I love the stuff - acorn, spaghetti, butternut... I love stuffing it, baking it, topping it... and of course, eating it! My husband may not be enjoying my new love affair as much as I am, but he is tolerating it so far and we have not had to order in take-out due to any squash disasters. (Thanks Will!)

Anyways, I wanted to spread the love and share one of my favorite recipes with you all. I borrowed it from the New Moosewood Cookbook, and then made a few adaptations of my own. The ingredient list is long and the recipe may seem daunting, but it is really easy (I swear). While the squash are first baking you can prep the stuffing, the as soon as they are finished flip them over, stuff them and leave them to bake another 30 minutes. For dishes you're basically looking at a baking tray, pan, and large bowl, plus some chopping stuff - not too bad!

Acorn stuffed squash

Ingredients:

• 2 medium-sized acorn squash
• 2 Tbs olive oil
• 2 cups chopped yellow onion
• 1/2 lb. minced white mushrooms
• 4 garlic cloves, minced
• 3 celery stalks, chopped
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp sage
• 1/2 tsp thyme
• 1/4 tsp nutmeg
• 2 Tbs lemon juice
• 2 tsp grated lemon zest
• 1/4 cup chopped walnuts
• 1/4 cup raw sunflower seeds
• 1/8 cup raisins
• 1/8 cup dried cranberries
• 2 cups of bread crumbs or chopped, toasted bread pieces
• 6 chopped dried apricots
• 1 cup grated cheddar cheese (optional)

Directions:

1. Pre-bake the squash - cut in half, scoop out the insides, place face down on an oiled tray, bake at 350 deg for approx 30 min - check to make sure they are soft when finished
2. While the squash are cooking - heat the olive oil in a large pan - Add onion and garlic - saute until the onion is soft and slightly browned
3. Add the mushrooms, celery, and seasonings - saute for 10 to 15 min until everything is tender.
   
4. In another bowl mix the lemon juice, walnuts, sunflower seeds, raisins, cranberries, bread crumbs (or little bread pieces), apricots and cheese.
   
5. Add the onion/mushroom mix to the bowl - blend everything together well.
   
6. Once the squash are baked - turn them so that the opening is facing up - fill to overflowing with the stuffing mix
7. Bake the stuffed squash at 350 deg for 30 minutes - if they start to burn on top cover with a piece of foil

That's it! Now eat and enjoy!!

Oh yeah, if you leave out the cheese this is totally vegan - if you add the cheese it is still vegetarian - and if you use rice bread for the bread part it is gluten free. :)

P.S. sorry for the looooooong time between posts - I'm back now though!