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Cooking Tips You Should Know
- Roast the squash until tender but still firm to hold the stuffing well.
- Use a mix of fresh spices to enhance the curry’s depth and aroma.
- Let the stuffed squash rest for a few minutes after baking to allow flavors to meld.
Ingredients 0/15
Why This Dish Is Amazing
Step 1
Wrap each acorn squash half tightly in plastic wrap. Pop them in the microwave, cut side down, and cook on high until they’re nice and tender—this usually takes about 12 to 15 minutes. Keep them wrapped while you get the filling ready.
Step 2
In a large skillet, heat some olive oil over medium heat. Toss in the red bell pepper, radish, leek, celery, jalapeño, and garlic, stirring occasionally until everything softens, which should take around 10 minutes. Pour in the vegetable stock and add the rice, stirring it all together. Cover the pan and let it simmer gently until the rice has absorbed the liquid and is tender—this will take about 45 minutes.
Step 3
Once the rice is cooked, stir in the greens, cover again, and cook just until they wilt, about 5 minutes. Mix in the curry powder, curry paste, and walnuts, making sure everything is well combined.
Step 4
Carefully unwrap the squash halves and place them cut side up in bowls. Spoon about two tablespoons of feta cheese into each one, then pile on a generous scoop of the curried rice mixture. If you have any extra feta left, sprinkle that on top for a little extra tang. Enjoy!
