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Monday, January 17, 2011

Risotto-Stuffed Acorn Squash

1 acorn squash (or another type of small pumpkin/squash)
150 g steamed white rice (i.e. 1 small bowl)
1 slice bacon/thinly sliced pork
5 button mushrooms
2 tbsp white cooking wine (or water)
1 slice cheese
dried herbs, garlic, salt, pepper
  1. Cut off the top of the squash and scoop out the seeds, and the bottom of the squash so that it can stand upright.
  2. Microwave the squash for 1~2 minutes.
  3. Cut the bacon/pork and mushrooms into bite-size pieces.
  4. First stir-fry the bacon/pork, and when the oil from the meat has greased the pan, add the mushrooms, rice, and wine/water.
  5. Continue to stir-fry the risotto until the liquid has been absorbed and/or evaporated, then add herbs, salt, pepper, and garlic to taste.
  6. Stuff the microwaved squash with the risotto from step 5, and place the cheese on top.
  7. Bake in an oven or toaster oven until the squash is soft and the cheese is golden brown.

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