Shelly's Recipe

STUFFED WINTER SQUASH

Category: Squash

4 acorn squash, halved, seeds removed
1 large onion, chopped
2 cloves garlic, minced
2 stalks celery, chopped
2 cups sliced mushrooms
1 cup chopped red pepper
1 jalapeno pepper, minced
1/4 cup olive oil
3 cups cooked rice
2 cups fresh or frozen sweet corn
1/2 cup sliced black olives
1/2 cup parsley, chopped
2 tablespoon rubbed sage
1 teaspoon salt


Preheat oven to 375 degrees. Bake squash, cut side down for 45 minutes.

Saute the onions, garlic, celery, mushrooms, red pepper, and jalapeño until vegetables are soft, about 5 minutes. Add rice, corn, olives, parsley, sage and salt. Turn over squash, heap with stuffing and bake for an additional 30 minutes.