Stuffed Baked Squash

I love to look into the fridge and see what needs to be used and what I can create with those leftovers. That is how this dish came to be.
I had two beautiful Heart of Gold winter squash from a friend's garden. They are very similar to an acorn squash. I had some leftover brown Basmati rice and carrots and cabbage that needed using.
Here is what I came up with !! Bob and I were amazed at how tasty this dish turned out.

Stuffed Baked Squash.
Cut open two squash and scoop the seed. Bake on a foil lined cookie sheet at 400 F for 30 to 40 minutes. You can use Acorn squash or any winter squash that has a big enough cavity to stuff.

Filling:
1 cup grated carrots
1/2 finely chopped cabbage
1 cup cooked brown rice
1 onion chopped
1- 2 tbsp olive oil
1 tsp.fresh herbs: rosemary, sage, thyme, oregano finely chopped. This really made the dish. You can use dried as well.
1 tsp. salt
1 tbsp. sunflower seeds
1 tbsp. bread crumbs
1/4 cup grated Parmesan cheese ( optional)

Saute the onion in the olive oil, as it begins to soften add the carrots, cabbage and fresh herbs. Cook until the cabbage is soft and wilted.

In a bowl mix together the sauteed vegetables, brown rice, sunflower seeds, bread crumbs and salt.

Spoon the filling into the pre-baked squash.

Cover with foil and bake for 30 to 40 minutes at 375 F. Remove the foil and add the grated cheese, bake another 5 minutes. Serve !!

To make this dish vegan leave off the cheese, to make it gluten free forget the bread crumbs. No sunflower seeds on hand use whatever nuts or seeds you do have. Make it Asian by adding sesame oil, and soy sauce, make it Indian by adding some curry in place of the fresh herbs and add 1/2 raisins or currants. Instead of the brown rice, try quinoa or couscous. The possibilities are endless ;-)