1 large butternut squash
1 large leek or onion, chopped
1/3 cup grated carrot
1 small zucchini, chopped
1/2 cup sliced mushrooms
1/2 cup chopped bell pepper
1/4 cup chopped sun dried tomatoes
3 cloves garlic, minced
1/2 cup cooked brown rice or quinoa
1 tsp dried basil
1/2 teaspoon salt
Cut off the stem end of the squash, and then cut it in half length wise. Scoop out the seeds. Place on a cookie sheet or roasting pan and cover with foil. Bake at 400 degrees until the meat is tender, about 45 minutes. (I put it in the oven on time bake before I leave for work, so that it is just getting done when I get home.) Remove from the oven a cool slightly
In the mean time, spray a wok or skillet with cooking spray and heat. Add the onion and stir fry for 2 minutes. Add the carrots, zucchini, mushrooms, and peppers, and stir fry until the vegetables begin to get tender, (adding a little water or veggie broth periodically so they won't scorch). Scoop out most of the butternut squash meat, leaving enough so the shell holds its shape. Chop the squash meat and add it to the other vegetables. Add the garlic, rice a spices. Stir to coat. Replace the vegetable mixture into the squash shells. Return the stuffed squashes into the oven and heat through (about 15 minutes).
*note: the author of the recipe book has basically the same recipe for stuffed portabello mushrooms except she adds 3/4 cup seeded fresh tomatoes and 1/2 teaspoon Italian seasoning. You broil the mushroom caps for 2 minutes on each side before stuffing them. I haven't tried it yet, but it would probably also be yummy.
