Sorry that I have been sort of MIA for the past two weeks. I am still here, just crazy busy.
No joke, last week was the craziest week of my life: Ethan’s visit, my birthday, celebrations, surprise visit from Mom, extra work days, midterms, and everything that has to happen in between.
I did, however, have the best birthday despite my stress. My friends and family really were unbelievable this past week. I am the luckiest girl in the world and value all the relationships in my life.
It’s funny because I had so much fun even though I was and still am overwhelmingly stressed. Work, school and play just did not line up this week.
I love work, regardless of the hours of unpaid efforts that go into it. So that’s honestly not the issue. I think that I have come to the point where I am just itching to graduate and move on into the world and start myself. To have a regular schedule, a day that I can always count on to have time for the gym, or a nap, or even a meal before 8 or 9pm.
Anyways, this recipe is a good one. Sorry it’s taken me this long to get to this. Three weekends ago I went home for Fall break and enjoyed time with my parents to celebrate my birthday early. We cooked, went apple picking, and watched football. Some of my favorite fall things. It was a great weekend and I loved being home for a short break.
Mom and I spotted these acorn squash out at the Apple orchard and bought them even though we weren’t quite sure if we would even get time to make them together. Luckily we were able to cook these beauts together, and the creation we invited was impressive if I do say so myself.
What you need:
Wild Grain Rice + Heirloom Quinoa
Mrs. Dash, or equivalent all-purpose seasoning
Typically one serving is one half of a medium-small squash with 1 cup of mixture. We ended up using 2 cups of mushrooms, and an entire package of rice + one serving of quinoa. I always eyeball the seasonings, but be generous.
What you need to do:
Heat the oven to 425.
Fill an edged baking sheet with a thin cover of water.
Cut the squash in half, down the middle vertically.
Place the squash open face down onto the baking sheet.
Cook for 40 minutes, or until the squash is completely soft.
While the squash is cooking start by aligning the rice cooking time with the mushrooms. The mushrooms take about 20 minutes.
Slice all mushrooms into slivers, keep them kind of thick because they will shrink down.
Heat a large wok-type pan to medium high.
Add olive oil. Heat the oil.
Add which ever mushrooms seem to have the most moisture so that they can cook down. Typically that’s the crimini.
Add the shiitake and the portobello.
Add seasoning and salt + pepper.
Add both rices to the pan and heat and mix.
Carefully remove the acorn squash from the oven.
Flip over and salt and pepper the inside.
Add about a cup, or as much as you can fit into the squash, of the mushroom and rice mixture.
Put the stuffed squash back into the oven and cook for about 10 minutes.
The dish will be extremely hot.
How do you like to enjoy acorn squash?
What’s your favorite mushroom?