Curried Stuffed Acorn Squash

Ingredients

• 2  acorn squash halved seeded
• 1 cup brown rice 
• 0.3 cup celery diced
• 1 cup collard greens chopped
• 1 tablespoon curry powder 
• 0.5 cup daikon radish sliced
• 0.5 cup feta cheese crumbled
• 1 tablespoon garlic minced
• 1  jalapeno diced
• 0.3 cup leek sliced
• 1 tablespoon olive oil or as needed
• 0.5 cup bell pepper diced red
• 1.5 teaspoons curry paste red
• 2 cups vegetable stock 
• 0.3 cup walnuts chopped

Equipment

• bowl
• frying pan
• plastic wrap
• microwave

Directions

1. Wrap each squash half with plastic wrap.
2. 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.
3. 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.
4. Add vegetable stock and rice; stir to combine. Cover and simmer until broth is absorbed and rice is tender, about 45 minutes.
5. Sprinkle greens into rice mixture; cover and simmer until greens are wilted, about 5 minutes.
6. Add curry powder, curry paste, and walnuts to rice mixture; stir to combine.
7. Unwrap squash and set halves, cut sides up, into 4 soup bowls. Spoon about 2 tablespoons feta cheese into each squash half.
8. Add a large scoop of rice mixture atop feta layer. Top rice mixture layer with any leftover feta.