Posts in Vegetables
Wild Rice, Walnut, and Arugula Stuffed Acorn Squash
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A vegetable-focused dish like roasted squash stuffed with rice and topped with greens is the perfect conclusion to a season of holiday treats and feasts. Though meat and dairy free as shown, adding ground Italian sausage or crumbling a bit of chèvre or bleu cheese on top would lend a deliciously complimentary flavor. If you don’t have wild rice on hand, any other sort will do, or even quinoa would be quite nice. You can also swap the walnuts for pecans or omit them altogether.


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Wild Rice, Walnut, and Arugula Stuffed Acorn Squash

  • 1 acorn squash, halved and seeded

  • 1/2 cup uncooked wild rice, rinsed

  • 1 1/2 cup water

  • 1/3 cup walnuts

  • 1 tablespoon unsalted butter, melted

  • 1 tablespoon honey

  • 1/2 tablespoon olive oil

  • 1/2 tablespoon orange juice

  • 1/2 teaspoon balsamic vinegar

  • 1/4 cup arugula

  • A pinch of nutmeg

  • Salt and pepper, to taste

    *This recipe is free of meat and dairy as-is, though some ground Italian sausage or a soft cheese such as chèvre or bleu cheese would be wonderful additions to this dish.

Preheat the oven to 400 degrees.

Bring the water to a boil in a small saucepan and add the wild rice. Cover and lower heat to a simmer, cooking the rice about 50 minutes or until soft. 20 minutes into cooking the rice, whisk the melted butter and honey together and brush onto the cut sides of the squash. Sprinkle squash with a pinch of nutmeg along with salt and pepper. Place the squash cut side down on a baking sheet and roast for 30 minutes.

The squash and rice should be done around the same time. Fold in the walnuts to the cooked wild rice, stir in a bit of salt and pepper along with the olive oil, orange juice, and balsamic vinegar, then spoon the rice mixture into the squash, cut-side up. In a small bowl, toss the arugula with a bit of balsamic vinegar and olive oil. Place on top of the squash, and serve.

If adding ground sausage, cook the sausage as the rice is cooking, then add at the very end. If adding cheese, sprinkle bits on top of the arugula.


Spaghetti Squash with Broccolini, Red Onion, and Chèvre
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Spaghetti squash is something I’ve found myself eating quite a bit of this fall. As it’s the last day of November as I’m writing this, I felt it would be fitting to share a little autumn squash recipe before the delicious December festivities begin and the food turns to wintry flavors along with it. This is my current favorite way to eat spaghetti squash, healthful and vegetable-focused, with a bit of chèvre to boot.

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I find myself making this most on weeknights as it’s an easy, throw-everything-in-the-oven-at-once, hands-off kind of recipe. After the squash is microwaved to help it soften a bit for slicing, it's roasted right along with the broccolini and onion, meaning everything is done and warm at the same time. Only seasoned with salt and pepper and perhaps a bit of nutmeg if you wish, it’s easy to throw together in a pinch. Top it with plenty of chèvre or any other cheese you have on hand and dinner is served.

Sincerely, Adelle

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Spaghetti Squash with Broccolini, Red Onion, and Chèvre

Serves four

  • 1 spaghetti squash

  • Broccolini, approximately 8 oz

  • 1 red onion, sliced

  • approximately 5 tablespoons olive oil

  • Chèvre cheese, to taste

  • A pinch of nutmeg

  • Salt and pepper, to taste

Preheat the oven to 400 degrees.

Prick the spaghetti squash all over with a fork. Place in the microwave for 8 minutes - this helps the squash to soften enough to cut it in half and expedite the cooking process before roasting. Slice the squash lengthwise into two pieces, scoop out the seeds, and rub with olive oil. Season with nutmeg, salt, and pepper. Place cut side down on a baking sheet.

Assemble the broccolini and red onion on a separate baking sheet and drizzle generously with olive oil, tossing to coat. Season with salt and pepper.

Place both the squash and the broccolini and onions in the oven and roast for 35 minutes. Shred the spaghetti squash and season to taste, serving with the cheese and the roasted broccolini and onions.