I made up this recipe for our Pagan Potluck, based upon ingedients that we happened to have in the kitchen or garden. It was a hit! The sweet squash mixed well with the savory flavors. The ginger gave it a little kick that really emphasized the lovely texture and taste of the squash. It's a hearty and nourishing dish.
3 cups rice, uncooked
2 cups vegan chik'n broth or vegetable broth (you can also use powdered vegan chik'n broth, as I did.)
2 cups water
2 squash (I recommend acorn squash)
1 zucchini squash, quartered
2 cups spinach, chopped
3 cloves garlic, minced
3 tablespoons nut oil (I used macadamia nut oil, but almond would be good too)\
1 tsp sage powder
1 tsp ginger
salt and pepper to taste
Pre-heat oven to 375 degrees F.
Cook rice with 2 cups broth and 2 cups water (or as directed on package). Place in large covered casserole dish.
While rice is cooking, cut acorn squash in half. Scoop out seeds and goop with a spoon. Pierce the shell with a fork several times to allow steam to escape. Place with cut side down in a baking dish. Bake at 375 degrees for 25 minutes. Add quartered zucchini to baking dish. Bake for 15 minutes longer, or until flesh is soft. Remove from oven. Stir the zucchini into the rice. Let squash cool.
When squash is cool enough to handle, scoop the flesh from inside the shell. Chop into bite-sized pieces. Stir into rice. Stir in the following ingredients, one at a time: chopped spinach, garlic, nut oil, sage powder, ginger, salt and pepper.
Sprinkle the top with bread crumbs and a little salt and pepper. Bake at 375 degrees for 15 minutes longer. This cooks the spinach without making it all ewww slimy, and makes the breadcrumbs crispy.
Serve with a smile.