Simple Stuffed Squash

Before I moved, I had Gena over for one of our bitchin’ kitchen dinners, but a blog post about it kind of got lost in the hubbub that followed. Now that I’m settled, I’ve thought back on it and wondered whether I ought to post the recipe. I’ve hesitated because it seemed too simple and shortcut-ified to justify a whole post, but upon further reflection, that may just be the beauty of it.

I feel like a broken record on the whole easy-yet-healthy theme, but if you’ll forgive me, I have a feeling that we can all use an abundance of ideas that offer the most taste bang for your simplified (and diminutive) buck.

Here’s what I came up with:

Simple Stuffed Squash

Ingredients:

• 1 acorn squash, halved with seeds scooped out
• cooked brown rice (or other grain of choice)
• shredded veggies (i.e. broccoli slaw, carrots)
• nama shoyu/tamari/soy sauce
• brown rice vinegar
• sesame oil
• mirin

Directions:

1. Bake the squash halves cut side down on a cookie sheet in about an inch of water at 400* for about 30-35 minutes, until easily pierced by a fork.
2. Meanwhile, combine rice (I started with about 3 cups) with shredded/chopped veggies in a large skillet.
3. Add equal parts nama shoyu, vinegar, oil and mirin (I used probably 3 tbsp each). Stir over medium-low head until warmed through. Alternatively, marinate all these ingredients overnight and warm briefly before adding to the squash.
4. Once squash is done, place it cut side up on a plate and fill with rice-veggie mixture as desired.
5. Optional topping: mash an avocado with some lime juice, salt and pepper. Highly recommended!

Note: If you can’t find/don’t have mirin, I think that an alternative sweetener, such as honey, maple syrup or agave would work too. It will taste a little different, but still totally fine.

As you can tell, this is more of a formula than a recipe, but it comes out so fancy looking that it’s more than impressive enough to serve to a guest. Gena will never know that I barely lifted a finger to make this dinner!

…Whoops.

Basically, the key word here is easy. Easy on the eyes, easy on the tongue, easy on the belly, and most importantly, easy to make, start to finish. If I’m known for anything, it shall surely be for the word easy [a lifetime of ex-boyfriends raise their hands in protest].

And as I’ve yet to replenish my pantry since moving, easy continues to be the operative word. Off I go to spread avocado on toast and call it dinner!