Ingredients
4
4 servings
- •2 acorn squash, halved and seeded
- •1 tablespoon olive oil, or as needed
- •½ cup diced red bell pepper
- •½ cup sliced daikon radish
- •¼ cup sliced leek
- •¼ cup diced celery
- •1 jalapeno pepper, diced
- •1 tablespoon minced garlic
- •2 cups vegetable stock
- •1 cup brown rice
- •1 cup chopped collard greens
- •1 tablespoon curry powder
- •1 ½ teaspoons red curry paste
- •¼ cup chopped walnuts
- •½ cup crumbled feta cheese
Instructions
- Wrap each squash half with plastic wrap.
- Place wrapped squash, cut side down, in microwave; cook on high until squash is tender, 12 to 15 minutes. Leave squash wrapped while preparing filling.
- Heat olive oil in a large skillet over medium heat; cook and stir red bell pepper, radish, leek, celery, jalapeno pepper, and garlic in the hot oil until softened, about 10 minutes. Add vegetable stock and rice; stir to combine. Cover and simmer until broth is absorbed and rice is tender, about 45 minutes.
- Sprinkle greens into rice mixture; cover and simmer until greens are wilted, about 5 minutes. Add curry powder, curry paste, and walnuts to rice mixture; stir to combine.
- Unwrap squash and set halves, cut sides up, into 4 soup bowls. Spoon about 2 tablespoons feta cheese into each squash half. Add a large scoop of rice mixture atop feta layer. Top rice mixture layer with any leftover feta.
Nutritional Facts
Per 4 servings
- Calories: 401
- Carbohydrate: 64g
- Fat: 14g
- Fiber: 9g
- Protein: 10g
- Sugar: 10g
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