Top subscribe filter_none issues my account search apps login google-plus facebook instagram twitter pinterest youtube lock

Rice, Mushroom & Leek Stuffed Delicata Squash

by Jacquelyn ScogginNovember 06, 2012
Rice, Mushroom & Leek Stuffed Delicata Squash: Good Food, Spirituality & Health

Knobby, ribbed or smooth? Pale and muted or dark jewel colors? Winter squash come in so many visual varieties, they are a feast for the eyes every time you spot one. Each has an interior personality of its own, but tender, sweet flesh inside is going to greet you every time.
The awkward shape and ridged skin of the Delicata squash always remind me to slow down and adjust my position before running the knife through. Once cut in half, the task of scraping out the seeds and stringy bits has a very therapeutic feeling. I always push the seeds aside to bake later on. Now, hollowed out, there is yet another reason to love these winter beauties.
Their shapes lend themselves to fillings and can easily be made center stage for any meal. Alternatively, Delicata is wonderful sliced into thick wedges for a simple side dish, chopped into bite sized pieces and tossed into endless salad combinations, or pureed and enjoyed as a soup. This Asian-inspired twist flavors the sweet Delicata flesh with rice, mushrooms, and leeks for a simple weeknight dinner.

2 Delicata squash, halved lengthwise and seeds removed 
2 tablespoons sesame oil, divided
1/2 cup brown rice
1 cup water
1 tablespoon tamari or soy sauce
1 tablespoon rice vinegar
1 inch piece of fresh ginger, minced
1 clove garlic, minced
pinch of red chile flakes
1 teaspoon maple syrup
1 leek, sliced in half then thinly sliced
4 oz. mushrooms, thinly sliced
1 tablespoon toasted sesame seeds
Cilantro for garnish

Preheat oven to 400˚F.
Bring the rice and water to a boil, cover and let simmer 30-40 minutes.
Place the halves into a baking dish and brush with about 2 teaspoons of the sesame oil. Bake squash for about 30 minutes or until just tender when pierced with a fork. Once done cooking, turn oven down to 350˚F.
Meanwhile, in a small dish, whisk together 2 more teaspoons sesame oil, tamari, rice vinegar, ginger, garlic, and red chile flakes, set aside.
Heat the rest of the sesame oil in a sauté pan over medium high heat. Once hot toss in the leeks and mushrooms and toss to coat. Continue cooking, stirring occasionally, until everything begins to soften. Then turn off heat and stir in the tamari mixture. Add in the rice and stir to evenly combine everything.
Spoon the rice mixture into the squash halves and bake for another 10 minutes. Remove from oven, sprinkle with sesame seeds and cilantro and serve.
Serves 4

Jacquelyn Scoggin

Jacquelyn Scoggin has a love for seasonal whole food recipes and the experiences that come with simple living. She's often found digging in the garden or at the farmers market just before heading into the kitchen to whip up a new recipe and sharing it on her blog Good Things Grow ( She believes there is truly nothing better than sitting down to a meal, weather alone or with a crowd full of familiar faces, that has been cooked with love and care.

This entry is tagged with:
Winter SquashHealthy CookingLeeksMushrooms

Enlightening, Empowering, Innovative, Inspiring… Don’t Miss a Word!

Become a subscriber, or find us at your local bookstore, newsstand, or grocer.

Find us on instagram @SpiritHealthMag

Instagram @SpiritHealthMag

2019 Spirituality & Health MEDIA, LLC

Give us your opinion and you could win a $150 Visa Gift Card!

What you want and need from Spirituality & Health magazine means everything to us.

Our goal is for Spirituality & Health magazine to be one of your most valuable spiritual resources—one you find both practical and inspirational. Will you consider taking a few minutes to help us do a better job for you?

Your thoughts and opinions will determine how we move forward in the coming year regarding a project we are working on—we genuinely can’t wait to hear from you. Thank you in advance for your time and advice!