Kendall Scott: I love making stuffed squash: It fills my kitchen with sweet and savory scents and fills me up without feeling bloated and tired afterward. My mother-in-law also makes her own delicious version of stuffed squash. She gave me the idea to make them up ahead of time, wrapping each half of a stuffed squash in aluminum foil, baking some immediately to enjoy now and storing the rest in the fridge for up to three days. Then you just pop them in the oven and they’re ready to eat in an hour!
Acorn squash contains phytonutrients like beta-carotene, which reduces free radicals in the body.
Recipe reprinted with permission from KICKING CANCER IN THE KITCHEN © 2012 by Annette Ramke & Kendall Scott, Running Press, a member of the Perseus Books Group.
Cook the brown rice according to directions (Note: approximate cooking time for 2 cups is 45-60 minutes).
Preheat the oven to 400 degrees.
Gently scrub skins of the squash and cut off any long stems. Slice the acorn squash in ½, from end to end, and scoop out seeds and loose membranes.
To prepare the stuffing, sauté the red onion in olive oil for 2 minutes over medium heat or until onion begins to soften. Add the garlic and sauté for 1 minute until it just begins to turn a very light golden brown. Add the zucchini, tomatoes, and mushrooms and cook for 5 minutes or until the vegetables begin to soften. Add the spinach, paprika, cumin, yeast, salt, and pepper.
Stir and let simmer for 5 minutes. Stir in the cooked rice and remove from heat.
Turn the squash cut-side up and scoop stuffing mixture into each squash ½, packing it well and mounding the mixture high. Wrap each squash ½ in aluminum foil and place on a cookie sheet.
Bake for 1 hour until the squash is thoroughly tender and easy to pierce with a fork.