Adapted from Eating the Beats
Acorn squash stuffed with rice and veggies.
4 acorn squash, halved, with the seeds scooped out;
2 cups wild rice, uncooked;
4 cups vegetable broth OR 4 cups water and 2 bouillon cubes;
3 stalks celery, chopped;
1 carrot, peeled and chopped;
3 Roma tomatoes, chopped;
2 cloves of garlic, minced;
a few handfuls spinach, kale and/or other greens, chopped;
8 oz. mushrooms, sliced;
1 small red onion, diced.
Every month or so, I partner with one of my favorite local sites, Brooklyn Based, to feature an exclusive song by a Brooklyn band. Then I create a recipe with—or inspired by—the featured artist. This month's song comes from The Loom.
I'm excited that we were able to time this post with Thanksgiving, because The Loom's music is perfect for sitting around a big table with friends, and so is this dish.
Check out the full post for more photos, stories, and links to The Loom's featured MP3.
Laura Leebove is the Brooklyn-based writer and self-taught home cook behind Eating the Beats. Her full-time gig is in the editorial department at eMusic, and she spends most of her free time in the kitchen of her Bushwick apartment. Follow her on Twitter at @leebovel.