W hen I eat something whole, I feel accomplished. Of course, my something whole happens to be either a very small squash or a tiny Cornish hen. Regardless of that, I enjoy thinking I can dominate a whole fruit, meat, or vegetable and since Phillip doesn’t care too much for pumpkin or winter squash, more for me! Phillip also tried figs yesterday and he didn’t take to them that well. Again, that’s okay; more for me! Lentils are apparently my new fetish as opposed to general beans. I had my fill of black beans since I cooked a whole bag as they were getting old. Lentils are just so yummy and have such a distinctive flavor, I just indulge. They also are easier on the stomach as well and refute the unwanted gas that beans send to exchange after digestion. I, on the other hand, find that I can tolerate the beans more over actual protein. There are days when my body cannot digest chicken or pork while any time, day, or hour, I can consume fish, beans, soy, and veggies galore.
The buttercup squash is the next best thing to kabocha, even moreso than butternut squash. Here, however, you can use any winter squash you desire or even stuff another vegetable with the sweet and savory lentil rice stuffing.
This was the first time I experimented with rhubarb, however, I purchased such a small piece that I could hardly taste the flavor. Next time around, I think I’ll try it in a less over powering flavor combination to fully taste the rhubarb. Rhubarb, in my opinion, is the sweet variation of the celery. It even looks like celery except that its red. According to wiki, the rhubarb was often used by Mongolians in their cuisine but in America, everyone and everyone has at least heard of Strawberry Rhubarb Pie which I’ll eventually make at some point or at least a similar recipe as crumbles are good, too. Rhubarb is edible cooked or raw but the leaves are toxic so if you just happen to see rhubarb with leaves, don’t eat them!
Regardless of the fact that I barely tasted Rhubarb, the recipe was scrumptious. I mean, duh, it has squash in it! Roasted even! Of course it would be good! This recipe is also easy to do ahead of time for dinner parties. As a side, serve half along with the main entrée.
Baked Buttercup Squash stuffed with Curried Lentil Rhubarb Rice 1 small buttercup squash, top cut off, de-seeded and fibers removed 3 tbsp brown lentils ¾ cup cooked rice of choice 1 small stalk of rhubarb, diced 1 small stalk of celery, diced 1 tbsp dehydrated onion 2 tbsp shredded coconut 1 tiny box of raisins
½ tbsp minced ginger ½ packet of stevia Chili powder Curry powder Cinnamon
Preheat the oven to 400 degrees.
Cut the top off of the squash, dig out the inner fibers, poke holes into the exterior skin, and microwave for about 3 minutes or until soft. Once finished, set aside to cool.
In a small pot, cook the lentils with the dehydrated onions, minced celery, and raisins. Once they have completed their cooking time, add the rice, seasonings, and coconut.
Once the mixture is complete, put the squash in a baking pan or dish, and fill it with the stuffing. Place any excesses around the squash. Bake for 30 to 40 minutes.
Let rest for a few minutes then grab a fork and dig in!