It’s Meat-Free Monday

Squash Season commences. Make fancy-ish but not too fussy stuffed acorn squash.

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I know what you’re thinking. Stuffed anything seems like a big stretch for a weeknight, but I promise you, with a loose kind of multi-tasking (AKA how I roll,) you can get these beauties on the table in under an hour. An hour!! Whaaaat?

No, Virginia, not everything is wiki-wiki. If you don’t have an hour, just put these in your recipe box for a rainy Saturday. It turns out these babies are filling as heck; you’ll barely need a salad. But nobody’s stopping you.

You bake the squash for about 35 minutes, during which time you cook the rice and sauté some aromatics in a skillet. Mix a little bit of this and a little bit of t…