Chinese Style Baked Acorn Squash
Ingredients
- 2 large acorn squash
- 1 tbsp peanut or vegetable oil
- 1 tbsp ginger, minced
- 2 tsp garlic, minced
- 4 green onions, shredded
- 1 bunch bok choy, chopped
- 4 dried shiitake mushrooms, soaked and sliced
- 4 oz diced tofu or chicken breast
- 1 small red bell pepper, sliced
- 3 tbsp tamari
- 1 tbsp rice vinegar
- 2 tbsp rice syrup
- 1 tsp 5-spice powder
- Optional: 1 tsp chili paste with garlic
Directions
- Preheat oven to 400°F. Wash the squash well. Slice off the top end, about 1 1/2 inches from the base of the stem. Scoop out and discard the seeds and membrane from the interior of the squash. Shave off a thin layer from the bottom of each squash if necessary so that it will sit upright. Heat the oil over in a wok or in an Oster® electric skillet until hot but not smoking. Add the garlic and ginger and stir fry for 1 minute. Don't let the garlic brown as it will taste bitter. Add the green onions, bok choy and mushrooms. Continue to stir fry until the bok choy is wilted. Stir in the remaining filling ingredients and continue to cook for one minute. Fill each of the large halves of the squash with filling, and top the squash with the matching lid. Place on a baking sheet and cook for 2 hours, or until very soft. To serve, bring to the table whole and scoop out the filling along with the squash.
