Stuffed Buttercup Squash -
1 Buttercup squash, mine was about half the size of my head
1/2 cup uncooked rice
2 cups water
1 cup dry bread stuffing
1/2 cup veggie sausage, cut into bite size bits
1 stalk celery, chopped
1-1.5 T minced onion
small handful fresh or thawed cranberries, sliced in half
small handful raisins
1/2 tsp salt
1/2 tsp ground sage
1/2 tsp basil
dash garlic powder
dash black pepper
canola oil (or earth balance, which I wish I'd had)
1. Preheat oven to 350 F. Combine rice, 1 cup water, celery, onion, salt, sage, basil, pepper, garlic, and a dollop of oil in a small saucepan, cook on low for 20-30 minutes or until rice is cooked
2. While the rice is cooking, cut open your squash, in an approximate 2 inch radius around the stem (as if you were making a jack-o-lantern), remove seeds and stringy guts. Cut flesh off stem part, chop into bits, and add to rice mixture.
2a. My squash had a thick coat of wax on it, so I peeled it. This step is optional.
3. Lightly coat a baking pan (and the outside of the squash if you peeled it) with oil or margarine.
4. Once the rice is cooked, (I left mine slightly under done so it would absorb the excess water in the stuffing mix) spoon it into a medium sized mixing bowl. Add bread stuffing, cranberries, raisins, veggie sausage, and as much of the remaining 1 cup of water you need to stir it all into slightly goopy mass.
5. Stuff that goopy mass into your squash 'til it's overflowing. Place remaining stuffing in microwave for 2 minutes to enjoy as a snack. Cover stuffed squash and bake for 1 to 1.25 hours, until squash is soft enough that a fork pokes through like (vegan) buttah, then uncover and bake another 15 minutes. Enjoy!