Acorn squash works exceptionally well as a “bowl” for thick stews or rice pilafs. For a seductive and hearty stew, cut the top (stem end) of the squash off (like cutting off the “lid” of a pumpkin). Roast. Make the stew separately and fill up the squash.
For the rice option, slice the squash in half lengthwise and roast. Prepare the rice dish separately and scoop it into the squash bowls.

My favorite recipe for this includes black rice, roasted carrots, pecans, dried cherries, and sage.
http://m.newhope360.com/recipes/stuffed-acorn-squash-black-rice-roasted-carrots-and-dried-cherries
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