Recipes

Stuffed Winter Squash

Serves 4

Serving size: 1 squash

 

Ingredients:

4 acorn or any other winter quash

1 teaspoon olive oil

Salt and black pepper

1 cup Cajun grain rice

2 cups water

½ pound mushrooms (shitake, crimini, white button)

1 bell pepper, diced

1 onion, diced

¼ cup cheddar cheese, shredded

 

Directions:

  1. Preheat oven to 375 degrees.  Cut top of squash and scoop out seeds.  Drizzle with olive oil, salt, and pepper to taste.  Bake until soft 30-45 minutes.
  2. In the meantime, make the filling by cooking rice with 2 cups water.  Bring to a boil then lower heat to simmer.  Keep covered until all water has been absorbed.
  3. Heat large skillet over medium heat with olive oil to cook mushrooms until browned on both sides.  Set aside.
  4. Cook pepper and onion in same skillet until tender.  When rice is finished cooking, mix all vegetables with rice.
  5. Remove squash from oven and fill with rice and vegetable mixture.  Top with cheddar cheese.  Put squash back in oven and bake until cheese is melted.

 

Adapted from hollygrovemarket.com

 

Nutrition information for 1 serving:

 

kcals Pro (g) CHO (g) Sugar (g) Fiber (g) Fat (g) Ca (mg) Sodium (mg) Iron (mg) VitD (µg) Folate (µg)
260 7 51 4 12 6 103 114 2 0 110

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Market Umbrella

 

Market Umbrella is an independent nonprofit 501(c)(3), based in New Orleans, whose mission is to cultivate the field of public markets for public good. Market Umbrella has operated the Crescent City Farmers Markets (CCFM) since 1995.

Crescent City Farmers Market

 

The Crescent City Farmers Market operates weekly year-round in four New Orleans neighborhoods. The CCFM hosts nearly 80 local small farmers, fishers and food producers, and more than 100,000 shoppers annually.

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