Spiced Acorn Squash with a Savory Filling

Ingredients

• 2 acorn squash, halved and seeded
• 1 tablespoon olive oil, or as needed
• ½ cup diced red bell pepper
• ½ cup sliced daikon radish
• ¼ cup sliced leek
• ¼ cup diced celery
• 1 jalapeno pepper, diced
• 1 tablespoon minced garlic
• 2 cups vegetable stock
• 1 cup brown rice
• 1 cup chopped collard greens
• 1 tablespoon curry powder
• 1 ½ teaspoons red curry paste
• ¼ cup chopped walnuts
• ½ cup crumbled feta cheese

Step 1

Wrap each acorn squash half tightly with plastic wrap. Pop them in the microwave, cut side down, and cook on high for about 12 to 15 minutes until they’re nice and tender. Keep them wrapped while you get the filling ready.

Step 2

Heat some olive oil in a large skillet over medium heat. Toss in the red bell pepper, radish, leek, celery, jalapeno, and garlic, stirring occasionally until everything softens—this should take around 10 minutes. Pour in the vegetable stock and rice, give it a good stir, then cover and let it simmer gently until the rice soaks up the broth and is tender, which will take about 45 minutes.

Step 3

Once the rice is almost done, stir in your greens, cover again, and cook until they’re just wilted, about 5 minutes. Then mix in the curry powder, curry paste, and walnuts, making sure everything is well combined.

Step 4

Carefully unwrap the squash halves and place them cut side up in bowls. Add a couple of tablespoons of feta cheese into each squash, then spoon a generous amount of the rice filling on top. If you have any extra feta left, sprinkle it over the top for a nice finishing touch.