Did you think there was nothing Sexie that could possibly be a holiday centerpiece? Well you were wrong! Check out my "Holiday Stuffed Cups." They smell so good you'll want to dive right in, face first. Mmmm.
Holiday Stuffed Cups - Makes 2 Stuffed Cups
1 acorn squash, cut in half, fibers and seeds removed
2 cups wild rice or other diverse rice blend
4 cups veggie broth
1/2 onion, diced
2 celery stalks, diced
1/2 cup cranberry sauce
1/2 cup chopped nuts
1/2 cup dried fruit
1/4 tsp cinnamon
1/4 tsp cloves
1/4 tsp ground ginger
salt and pepper to taste
Heat the oven to 375 degrees
We start by placing the acorn squash cups face-down in a baking dish with a few tablespoons of water. Put the dish in the oven to get those cups hot and steamy.
Next, turn on the fire and get 4 cups of veggie broth boiling. *Tip: Don't stare at the broth while it's trying to boil. You may give it performance anxiety.
Take your "wild" rice and slip it in the boiling broth.
Now get a pan and lube it up with some olive oil. Start to heat things up on medium heat. Add your diced onion and celery to the pan. Let them get hot and watch their juices flow.
Once the wild rice is all hot and bothered and your onion and celery are cooked down and mellow, start this holiday mixer! In a bowl, combine the rice, onion, celery, cranberry sauce, chopped nuts, dried fruit, cinnamon, cloves, and ginger. Stir them around and let them mingle.
After 30-40 minutes of baking, those cups should be soft and ready for stuffing. But before the stuffing begins, scoop out a little of their soft flesh and add it to the wild rice mixture. Then add salt and pepper to taste.
Now we're getting dirty with veggies! Take a scoop of the wild holiday rice mixture and press it up against the squash's flesh. Rub it all over the body of the squash. Keep going until you get a nice bulging mound.
Now stand back and watch everyone admire your voluptuous stuffed cups. Yeah, you know how to make holidays Sexie!