How should I cook this strange looking vegetable? I am not sure how you like your squash, but I happen to love this one stuffed!

All you need to do is cut into the squash to discover it…..a center is a group of seeds held together by a mesh of squash string, surrounded by the sweet flesh. After you scrape out the seeds, you’re left with a nice pocket screaming to be stuffed and baked with something delicious.

The possibilities are endless! To be perfectly honest, I love squash steamed, roasted, sauteed, grilled and of course stuffed. My husband prefers this Mexican version but I happen to love the nutty taste of wild rice so this is hands down my new fave!

The best part of this recipe is it can be made with our without meat. I prefer the vegetarian version which includes veggies, a sweet-tart granny smith apple, and my one of my favorite nutty cheeses, Swiss Gruyere. The cheese add loads of flavor and helps bind the filly together while the toasted pecans lend to an irresistible crunch. Baby spinach or kale rounds out the filling with a vegetable element. The more veggies the better right. Which is exactly why I don’t miss the meat.

Since I roast the squash ahead of time, you can prep the filling in advance too. Once you stuff your roasted squash all you need to do is warm it in oven and top it off with the crispy topping.

I hope you enjoy this delicious veggie, (or if you prefer, with meat) stuffed squash. It’s definitley good either way which I why I included sausage in the recipe. It’s nice to have options.

Speaking of options. It’s been an interesting week or two reading all the articles and responses since Mary Cain’s story was published in NYT. We all have options on what to believe and who to trust, but I do believe change needs to happen sooner than later. Unfortunately, I have a gut feeling it won’t happen fast enough.

This is probably one of my most favorite articles I have read thus far…..A must read!

I Changed My Body for My Sport. No Girl Should.

Women and girls are no longer content just to have a chance to play; we are demanding that sports be rebuilt altogether.

By Lauren Fleshman

WILD RICE VEGGIE-APPLE STUFFED DELICATA SQUASH

INGREDIENTS:

• 4 medium Delicata squash (about 1 1/2 lb. each), halved down the middle, seeds removed
• 2 tbsp. olive oil, divided
• 3/4 tsp. salt, divided
• 1/4 tsp. freshly ground black pepper
• 1 medium onion, chopped
• 1 red pepper, chopped
• 1 medium Granny Smith apple, peeled, cored and chopped
• 2 garlic cloves, finely chopped
• 1/4 tsp. red pepper flakes
• 3 c. tightly packed baby kale or spinach leaves
• 1 c. cooked wild rice (see Note)
• • 1 c. shredded Gruyère cheese
• 1/2 c. chopped toasted pecans
• 1/4 c. panko crumbs
• 2 tbsp. grated Parmesan cheese
• (OPTIONAL) 12 oz. bulk pork sausage (sage-flavored or breakfast)

DIRECTIONS:

1. Preheat oven to 400 degrees. Brush the insides of squash halves with 1 tablespoon olive oil. Season with 1/2 teaspoon salt and the pepper. Place squash flesh side down on a baking sheet lined with parchment; bake until golden and tender, 25 to 35 minutes.
2. Meanwhile, in a 12-inch nonstick skillet, cook the sausage (IF USING) over medium heat, breaking it up with the back of a wooden spoon, for 3 minutes. IF NOT USING MEAT….START HERE. Add the onion, red pepper, and remaining salt; cook, stirring, for 2 minutes.
3. Add the apple; cook, stirring, for 2 to 3 more minutes, until the sausage is cooked through. Add garlic and red pepper flakes; cook for 30 seconds. Add spinach and cooked wild rice; cook, stirring, for another 2 to 3 minutes, until spinach is wilted. Stir in the Gruyère cheese and pecans. Remove from heat. Taste and season with salt and pepper, if necessary.
4. In a small bowl, combine the panko crumbs, Parmesan cheese and remaining 1 tablespoon olive oil.
5. Remove squash from oven; flip squash halves over. Divide the filling among the squash halves. Sprinkle the panko crumb mixture over the top and bake for 20 to 25 minutes, until heated through and golden brown.

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How about you…Are you a wild rice fan?

Vegetarian or Sausage?

I love both and sausage pairs well with squash!

Is your twitter or insta feed full of responses to the Mary Cain article?