• Liz Talley - Urban Graze

Kale and Rice Stuffed Squash

This is very hearty and delicious, and very easy. One of our go-to autumn vegetarian dinners, but would work well as a side too.

1 (1-1½ lb.) winter squash, cut in half and seeded

Olive oil

1 Tbsp. minced mild onion

3 Tbsp. small-diced celery

1 small clove garlic, pressed or minced

2 c. rough-chopped kale leaves, stems removed*

1/4 tsp. dried thyme, (or a fresh sprig, removed before serving)

1/4 tsp. dried sage, optional

1 c. cooked brown and/or wild rice

Preheat oven to 400.

Brush cut sides of squash with olive oil. Roast, cut side down, on a foil lined rimmed baking sheet for about 15 minutes. Turn over, tent loosely with foil, and roast another 15-30 minutes, depending on size- squash should be just tender (not overly mushy). Remove from oven, season with salt and pepper and allow to cool slightly. Scoop out some of the squash, chop it up, and set it aside, but leave some of the squash inside the shell as a “lining”.

Saute the onion, celery, and garlic in 1 Tbsp. olive oil and cook for 2-3 minutes. Add the kale and spices, and continue to cook until the kale has wilted, about 4-5 min. Gently stir in the cooked rice and chopped squash.

Fill each of the squash shells with the mixture and place in a small greased baking dish. Tent with foil if you don't want it to brown on top --I like a little crispness, and don't cover. Bake until heated through, about 10-12 minutes.

*Massage the kale leaves in 1 tsp. olive oil with your hands for a couple of minutes to soften them, if you want to make them a little less chewy.

Recipe created or adapted by Liz Talley, Urban Graze

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#entree #side


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