Creamy Spinach & Wild Rice Stuffed Squash
Creamy Spinach & Wild Rice Stuffed Squash
I’ve always thought Delicata Squash was one of the prettier squashes but hadn’t actually tried it ( I know hard to believe). Squash can sometimes be a bit of work because you have to peel them. Then I learned that you can eat the skin of the Delicata Squash and knew it was time to give it a go! Since then I’ve made several dishes including a really delicious Fall Salad with Farro (you can find the recipe here under salads) and these stuffed Squashes. They are so delicious and easy to make. The addition of the Wild Rice really helps make this a hearty and satisfying meal in its self.
Serves 2
Ingredients
1 medium Delicata Squash
6 oz of fresh Baby Spinach
1 cup chopped Onion
2 Cloves of Garlic
1 cup cooked Wild Rice
1 tsp of Thyme
2 Tbsp of Parsley chopped
Salt & Pepper to taste
2 tsp of Grapeseed Oil
1/3 cup shredded Mozzarella (chopped) I used Follow Your Heart
Cashew Cream
2/3 cup Raw Cashews ( I use Terrasoul Mylk Cashews)
2/3 cup Unsweetened Plant Milk ( I like Cashew)
2 Tbsp of Nutritional yeast
1/2 tsp of Garlic Powder
1/2 tsp of Onion Powder
1/4 tsp of Nutmeg
Salt & Pepper to taste
Directions
1. Soak the Cashews in Hot water for at least 30 minutes. Rinse and blend with the rest of ingredients for the Cashew Cream. Set aside.
2. Wash the outside of the Squash really well becasue the skin is edible. Cut it in half lengthwise and using a spoon scoop out the seeds and stringy flesh.
3. Drizzle a little bit of oil on the inside and season with Salt & Pepper. Bake at 375 for 35 minutes.
4. While the Squash is baking, sauté the Onion, Garlic and Thyme until the onions become translucent.
5. Add in the Spinach and lower the heat a little. Cook until the Spinach is almost fully wilted
6. Add in the Cashew Cream and simmer on low for a few minutes before adding in the cooked Wild Rice and fresh Parsley. Mix well and keep covered until ready to use.
7. When the Squash are done, let them cool just enough to handle. Fill each half with half of the Spinach and Rice mixture. Top with the Mozzarella and Bake for 15 more minutes until everything is hot and melty.
Note: I chop the Mozzarella to help it melt better
