One of our new delights is Delicata Squash (see previous posts - Cooking With Delicata Squash, Delicata Squash Bechamel and Eggplant Pasta Bake, and Delicata Squash Muffins with Toasted Pine Nuts).
We've been using butternut squash and spaghetti squash for years, but we had never cooked with Delicata Squash before. It is so nice and mild. We diced some the other day - stir fired with asparagus, and added it to scrambled eggs. It actually tasted like a very flavorful potato.
Stuffed Delicata Squash
4 Delicata Squash
1/2 lb. ground beef, no hormones/no antibiotics from Dodge City Beef http://www.dodgecitybeef.com/
1/2 onion, chopped
2 c. cooked brown and wild rice
2 c. sliced fresh mushrooms
slivered almonds
Cut Delicata Squash in half lengthwise Scoop out seeds and pulp. Discard. Bake the squash in a 350 degree oven on a baking sheet, cut side up for about 30 minutes.
Meanwhile, cook onion and beef in a skillet. Add the mushrooms at the last minute - don't over cook. Stir in the cooked rice. Remove from heat.
When squash is done baking, remove from oven, fill each cut half with the beef and rice mixture. Top with slivered almonds and return to the oven to bake for about 5 minutes to toast the almonds.
