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Cooking Matters Michigan

Empowering families with the skills, confidence and knowledge to prepare healthy and affordable meals

Recipe: Stuffed Acorn Squash

jhartrick

This recipe was developed by OFL Chef BJ Williams, who has facilitated three classes, including two Eating Right classes and an Eating Well class. BJ, who specializes in vegan, vegetarian, and living or “raw” food, owns his own catering company called H20 Essence of Life. Through his company, he offers workshops, cooking classes, and retreats for those interested in learning more about a healthier lifestyle. When asked why he began volunteering with OFL, BJ said, “I wanted to learn how to become a better teacher.” After three months of teaching classes, BJ says that he has improved, learning that engaging people and making them involved makes for a better experience. If you are interested in learning more about BJ’s catering company, contact him through email at h2oessenceoflife@yahoo.com.

 

Rice-Stuffed Acorn Squash. Photo Credit: Taste of Home

 
Stuffed Acorn Squash
Serves 2

 

Ingredients:

  • 1 average acorn squash
  • 1 tsp of cinnamon
  • 1 tsp of nutmeg
  • 2 1/2 Tbs of olive oil

  For Stuffing:

  • 2 cups of cooked short grain brown rice (cooked according to rice package instructions)
  • 1 celery stalk diced finely
  • 1 cup of raisins (golden raisins are best)
  • 1 large Golden Delicious apple diced finely
  • ½ medium red or yellow onion diced finely
  • 1 teaspoon of maple syrup or to your taste
  • Salt and pepper to your taste (optional), or Braggs Amino Acids to your taste
  1. Heat oven to 350 degree f.
  2. Take acorn squash, wash it off with soapy water and dry.
  3. Cut in half and take out the seeds and set aside.
  4. Mix together: 1 tsp of cinnamon *, 1 tsp of nutmeg *, and 2 ½ Tbs of olive oil
  5. Mix ingredients together and rub into each half of the squash. 
  6. On a non-stick pan or glass dish, place squash face-down and bake in the oven for 30 – 35 minutes or until you can pierce the squash membrane with a fork.
  7. Remove squash from oven and set aside.
  8. Stuffing is prepared by mixing rice, raisins, vegetables, maple syrup and seasonings together until well mixed.  Mixture is then placed in the squash and is ready for serving.
  9. Optional:  Place stuffed squash back into the oven and cover for about 15 minutes for flavors to savor more.
  10. Serve by cutting in quarters and enjoy!

 

* Narrative of spice nutritional properties:

Cinnamon is said to be a strong stimulant for the glandular system and helpful with stomach upsets, colds and sore throat.

Nutmeg grated is excellent in custards, cakes, biscuits and pumpkin pie.