Spooky Black Rice & Carrot Stuffed Acorn Squash + Happy Halloween

 

 

Halloween night is always a toss up and we never know we’re we’ll be. So planning the (read: my family’s) traditional chili, cornbread, apple cider and doughnuts was null. I decided to start a new tradition of making a black and orange meal to enjoy while we carved our pumpkins.

Squid ink spaghetti pasta (I’d bought at Caputo’s years ago) was my first choice, and then I remembered I trashed it after our move back in early 2011. Boo, why did I wait so long to use it. What else was black and spooky, and a good base for a festive fall meal? Forbidden black rice! Yes, that awesome Chinese black rice I couldn’t get away from earlier this year. I’d used it for Black Rice Risotto and Peas and that yummy Grilled Pineapple with Coconut Black Sticky Rice. Both successes.

  

 

Determined not to step foot in a grocery store, I used what I had on hand and ended up with one heckuva Meatless Monday Halloween dinner: Spooky Black Rice & Carrot Stuffed Acorn Squash.

The meal is one made in just over an hour. You begin by roasting acorn squash halves (I had some lovely ones from my CSA, La Nay Ferme.) As the squash is roasting you make your rice and veggies on the stove top.

The acorn squash caramelizes nicely. It’s buttery finish and caramelized edges are addicting. I opted to roast them longer than most, as I crave the almost-burnt edges. The nutty black rice is cooked by itself with only water and salt and then folded into coconut-sugar glazed vegetables (coconut really compliments the black rice) vegetables with carrots taking the lead. 

 

I found myself planning each bite to have a bit of savory carrot,, buttery squash and some texture from the celery and chewy cashews. If you’re looking for a spooky savory Halloween meal, make my Spooky Black Rice & Carrot Stuffed Acorn Squash, pin it or what have you…Happy Halloween!

Spooky Black Rice & Carrot Stuffed Acorn Squash

By Becky of Project Domestication

Ingredients:

For squash:

2 small-medium acorn squash

olive oil

salt

For black rice:

1 c. Chinese Forbidden Black Rice (I got mine at Whole Foods)

3 c. water

½ tsp. Redmond Real Salt (or other kosher or sea salt)

For vegetables:

1 lb. carrots, chopped

¼ red onion, chopped

3 celery stalks, chopped

1 c. water

½ tsp. Shirley J Chicken Bouillon

4 TB. Coconut sugar, divided

½ tsp. Redmond Real Salt

4 TB. Unsalted butter

1/2 c. dried cranberries

raw cashews (to taste)

Directions:

Preheat oven to 400 degrees. Line a rimmed baking sheet with foil. Brush each acorn squash with olive oil and sprinkle with salt. Turn squashes onto foil, cut side down. Bake for 30-45 minutes, or until a skewer pierces through easily.

Meanwhile bring water and black rice to a boil in a medium saucepan on stovetop. Stir. Once at a boil, reduce heat to low and cover. Cook for 35 minutes or until all water is absorbed and chewy. Halfway through add salt and stir.

After squash and rice have started prepare veggies. Add all veggies, water, Shirley J chicken bouillon and 1 tablespoon of coconut sugar to saucepan. Stir until combined, cover and bring to a boil over medium heat, about 4-6 minutes. Uncover and stir. Bring back to a boil on high and wait until liquid is reduced by 1/3-1/2. Add in butter and remaining sugar and stir until nice and glossy. Add cooked black rice and dried cranberries to vegetables and fold in. Serve black rice in roasted acorn squash and sprinkle on raw cashes. Enjoy.

*Alternatively you could serve the rice by itself, even separating the rice and vegetables by plating the vegetables on top of rice. This would be nice and beautiful and really show the contrast of colors. You could also slice the acorn in wedges and ladle the rice over top on a platter.

Other recipes you may like for this Halloween:
Squid Ink Pasta with Pumpkin, Sage and Browned Butter on Simply Recipes 

Halloween Candy Bark on Completely Delicious

Butternut Squash and Black Bean Tostadas on Two Peas and Their Pod