My favorite meals are quick and easy, yet full of flavor and I am a squash fanatic. I especially love acorn squash and although I enjoy it roasted right out of the oven with a bit of vegan margarine, I also enjoy finding new ways to prepare it. This Thai-inspired Stuffed Squash with Red Curry Sauce was a definite winner for me!
If you’ve followed me for awhile now, you know that I cannot handle much spice. I’ve just never acquired a taste for it. So … even though I offered up a measurement for the red curry paste, feel free to adjust it to your personal taste. I think I ended up with about a tablespoon when all was said and done. The coconut milk really mellows things out. It was delicious. Once you dig into the squash, grab a forkful of the rice and dip into that sauce…it’s absolutely heavenly.
Presenting something like roasted acorn squash is pretty difficult to make beautiful, but I chose to slice off the ends of the squash, leaving the stem intact. I also sliced off a small amount on the bottom of the squash so that it would be stable and sit upright without falling over.
Once roasted, the squash is very tender and you can cut into it with a sharp knife. I kept the rice mixture simple because we have all of those Thai-inspired flavors going on in the sauce. The squash was simply prepared. A little oil, salt and pepper. I turn it halfway through to ensure even cooking and to give it that golden appearance from every angle. I think you’ll really love it as much as I did! 🙂
Did you make this recipe for Stuffed Squash with Red Curry Sauce? Let me know what you thought in the comments section below.
Stuffed Squash with Red Curry Sauce
- 1 Acorn or Kabocha Squash halved & cleaned, ends trimmed
- 1/2 C Basmati or Jasmine Rice
- 1 large handful Spinach
- 2 Scallions chopped
- 2 Tbl Red Curry Paste
- 1 tsp Fresh Ginger grated
- 1 Tbl Agave Syrup or Honey, Maple Syrup, etc.
- 1/4 C Canned Coconut Milk
- Salt to taste
- Pepper to taste
- Fresh Italian Parsley (or Cilantro) rough chopped
- Red Peppers diced
Preheat oven to 475 degrees.
Halve the squash, scoop out any seeds and trim the ends.
Lightly brush with oil and season liberally with salt and pepper.
Roast cut side down for about 20 minutes and then flip. Continue cooking until golden and fork tender.
While the squash roasts, prepare all of the other ingredients including the rice.
In a large saute pan over medium heat, add 1 tsp of oil, the spinach, scallions and season with salt and pepper until the spinach is wilted. Remove and wipe out the pan.
In the same pan, add the ginger and as much curry paste as you'd like. Add the coconut milk and season with salt and pepper. Add the agave syrup.
Add the spinach mixture to the rice and divide between the two squash halves.
Spoon the curry sauce on the serving plate and place the squash halve on top of it.
Garnish with additional parsley or cilantro, red peppers and scallions. Serve warm.