Chipotle Chicken & Rice Stuffed Squash

Welcome to Fall! Here in sunny Florida we have to do everything in our power to create the sense that there are seasons- and what better way to do it than with FOOD!

We found this recipe at www.nourishingmeals.com and have provided the direct link for you here so that you can find it easily too.

http://www.nourishingmeals.com/2010/10/chipotle-chicken-rice-stuffed-squash.html 

Our Changes:

We cut the whole recipe in half- using only 2 acorn squash- but we had enough filling left over that we could have filled another 2 squash. We used short grain brown rice, regular ol' paprika, and we only cooked the stuffed squash about 20 minutes (instead of the allotted 45) for the second baking. We figured, what's the point, everything's already cooked- plus Laura is a bit of a raw food junkie so the less "cooking" the better! And, not that it's a "change" to the recipe, but more of a side note, we used the "Magic Bullet" as the blender for the sauce and it was the perfect size for our halved recipe. It really is magical.

Our Thoughts:

We both loved this dish. It was so different from most of the sweet, savory squash recipes you find. The sauce has a very southwestern (chipotle) flavor and Jen loved the texture of the short grain brown rice in the stuffing. In the past, she has been brown rice adverse, and has just begun exploring the idea of accepting it's texture in select few recipes. This is definitely one of them. 

The Recipe:

3 to 4 medium acorn squash

Filling:

2 cups cooked brown rice

2 cups cooked shredded or chopped chicken

1 to 2 sweet red peppers

1 cup finely chopped kale

Sauce:

1 1/2 cups strained tomatoes (or tomato sauce)

1 cup water

4 cloves garlic, peeled

2 medium shallots, peeled

1 tablespoon cocoa powder

1 tablespoon arrowroot powder

1 tablespoon coconut sugar or agave nectar

2 teaspoons ground cumin

2 teaspoons smoked paprika

1 to 1 1/2 teaspoons sea salt

1/2 to 1 teaspoon chipotle chili powder (use more for more spice!)

Preheat oven to 400 degrees F. Cut all of the squash in half then scoop out the seeds. Place the squash flesh-side down on a large rimmed baking sheet. Add a small amount of water to the pan. Bake for about 40 to 45 minutes or until tender but not cooked all the way.

Mix the ingredients for the filling in a large bowl.

Place all of the ingredients for the sauce into a blender and blend on high for about 60 seconds or until smooth. Pour sauce into the bowl with the filling. Toss together.

Use a spatula to lift up and remove the the squash halves from the baking sheet. Place them tucked closely next to each other in a large baking dish such as a 9 x 13-inch pan. You may need to use two pans depending on how large the squash are. Scoop the filling into each squash half. I try to stuff in as much as I can. Drizzle all of them with olive oil. Place back into the oven and bake uncovered for about 40 to 45 more minutes. Serve with a squeeze of lime. 

Source: www.NourishingMeals.com