Emeril Green's Brown Rice Stuffed Acorn Squash

Ingredients:
2 acorn squash, split in half, seeds removed
2 tablespoons grapeseed oil
1 orange pepper, finely chopped
1/2 white onion, finely chopped S
alt and pepper, to taste
1 bunch Swiss or rainbow chard, ribs removed and diced, leaves chopped
4 cloves garlic, chopped
2 cups cooked brown rice
2 teaspoons chopped parsley
1 cup shredded Monterey Jack cheese

Instructions:
Place the squash, cut side down, onto a microwave safe dish. Microwave on high for 12 minutes or until then flesh is soft. Set aside. (Alternatively, you can roast the squash in a 400 degree oven for 30 minutes.) Preheat the oven to 400 degrees.

In a large sauté pan over medium high heat, add the grapeseed oil. After a minute, add the orange pepper and onion and season with salt and pepper. Once the vegetables begin to soften, add the Swiss chard ribs. Continue to cook another 2 minutes or so, and add the garlic. Stir to combine and cook only until the garlic becomes fragrant. Turn off the heat and stir in the brown rice, chopped Swiss chard leaves and parsley.

Place the acorn squash halves in a baking dish and fill each with 3/4 cup of the mixture. Sprinkle each stuffed squash with about 1/4 cup of the Monterey Jack cheese and place in the oven for 15 minutes or until the cheese begins to melt.
Serve warm with red pepper hummus or a side salad.

Yield: 4 servings

Taco Rice

Ingredients

1 (14.5 oz) can of chicken broth
1 (8 oz) can of tomato sauce
1 (1 oz) package of taco seasoning mix
1.5 cups uncooked instant rice
1 (6 oz) can black olives drained and chopped
1 cup shredded cheddar cheese
1 cup sour cream

Directions

In a large pot, bring chicken broth, tomato sauce and taco seasoning to a boil.

Stir rice into the pot, cover and remove from heat. Let pot stand, covered for 5 minutes.

Stir in cheese and olives. Mix well. Serve with sour cream.