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Category: Squash
Prep Time: Cook Time: Total Time:
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.
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STUFFED WINTER SQUASH
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Category: Squash
Prep Time: Cook Time: Total Time:
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.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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