Enjoy fall's harvest with this recipe for squash stuffed with mushrooms and herbs.
Delicata Squash Stuffed with Wild Mushrooms and Herbs
Medicinal mushrooms such as maitake (Grifola frondosa) and shiitake (Lentinula edodes) contain polysaccharides known as beta glucans, which may be responsible for the fungi’s immune-stimulating benefits, ranging from fighting colds to thwarting cancer. Bulgur, a nutritious whole grain, may help reduce the risk of cancer and heart disease.
1/2 cup bulgur
1 cup shiitake mushrooms
1/2 cup maitake or portobello mushrooms
1 teaspoon olive oil
2 celery stalks, coarsely chopped
1 cup finely diced green beans
1 tablespoon fresh lemon juice
1/2 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
1/2 cup finely minced parsley
1 teaspoon dried oregano
1 teaspoon paprika
3/4 cup vegetable stock
2 delicata squash
1/2 cup water
1. Preheat oven to 350°F. Place bulgur in a medium saucepan. Add 1 1/2 cups boiling water and soak for 1 hour. Drain through a fine-mesh sieve over a bowl.
2. Clean mushrooms by wiping them with a damp paper towel. Dry thoroughly, slice, and set aside. Lightly oil a sauté pan with olive oil and 1/2 teaspoon of water. Add celery, green beans, and mushrooms and sauté over low heat for 4 to 5 minutes. While sautéing, add lemon juice, salt, and pepper. Continue to sauté for 5 minutes more, then remove from heat, and set aside in a large bowl.
3. Add bulgur, parsley, oregano, paprika and 1/4 cup vegetable stock to sautéed mixture. Toss well.
4. Cut squash in half lengthwise, scooping out seeds and membrane. Place squash in shallow baking dish, mounding squash cavities with mushroom-bulgur mixture. Add 1/2 cup vegetable stock and 1/2 cup water. Cover with foil and bake for approximately 1 hour or until squash is tender.
Read the original article, Squash Recipes: 3 Recipes for Perfect Pumpkins and Savory Squash.