The Golden Earthworm CSA box was filled with an assortment of winter squash this week. Last night I made a delicious side dish out of a lovely acorn squash and lucky for me, there was enough left over for lunch today. Sorry, there is no picture of the cooked squash, I was so hungry I ate first and wrote later!
Here's the recipe: Wash and cut the squash in half. Scoop out the seeds and coat with olive oil and salt and pepper. Place on a cookie sheet in a 375 oven and bake for about 30 minutes. While the squash bakes, cook 1/2 cup of brown rice in 1 cup of salted water or broth with a teaspoon of olive oil. When the rice is cooked, turn off the heat and add 1/2 cup of muenster(or cheddar) cheese, salt and pepper to taste, re-cover the pot until cheese melts. Spoon rice mixture into the squash "cups" and bake another 10 minutes.
I served this with pesto- coated salmon and steamed broccoli for dinner last night.
This morning I was alternatively absorbed in paying some bills and meditating on my latest haiku effort. Suddenly I noticed ravenous hunger! Lunch time had slipped by and my stomach was protesting. I heated the leftover squash in the microwave and had autumn comfort food for lunch!!
Thought for today: New season! New flavors!