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Heather's Dish

Faces of Beauty

Orzo & Mushroom Stuffed Squash

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If you don’t know Lisa, you should…and she’s on Faces of Beauty today!

Oh wonderful squash, how I love thee.

You catch my eye with your vibrant colors and crazy shapes.

You nourish my body with your wealth of nutrients.

You tantalize my taste buds with your sweet, creamy meat.

And you present yourself nicely when I’m done cooking you!

What more could a girl ask for?

Well, notice that I said “girl” and not “girl or boy.”  When it comes to squash, Nate really only likes the summer variety…but I was convinced it was because he’d never tried the winter kind cooked my way.

Wrong, he’s still wary of winter squash.

BUT I will say that last night he thoroughly enjoyed the Orzo & Mushroom Stuffed Squash that I made as our all-inclusive side dish.  See?  You just have to add a little pasta and garlic and he and I both will be all in!

As for the cooking method, I highly recommend you bake your squash.  Yes, it takes a little longer to prepare than a microwave (which is what I used last night), but the consistency will be infinitely better.  I used kabocha squash, but you could really use any kind you like!

ORZO & MUSHROOM STUFFED SQUASH

  • 1 kabocha squash, cut in half and seeds removed (acorn and butternut squash would work great here as well)
  • 1/3 pound orzo pasta
  • 5-6 cremini mushrooms, stems removed and quarter the caps (white button mushrooms would taste fine too)
  • 1/3 cup ricotta cheese
  • 2 cloves minced garlic
  • 1/2 Tbsp butter
  • salt and pepper to taste
  • pinch of nutmeg (and when I say pinch, I mean pinch!)
  • 2 slices provolone cheese (optional)

Preheat oven to 400.  Spray a baking pan with nonstick spray.  Sprinkle a little salt and pepper on the inside of your squash halves.  Place them cut-side down in the pan and roast for 40-50 minutes.  The time will all depend on the size of the squash, but you want the meat to be very soft and tender.  Also, once the squash is done, slice off a TINY sliver of the skin from the bottom before you turn it over.  This will help stabilize the squash halves for the stuffing.

While the squash is baking, cook the orzo according to package directions.  Drain when the pasta reaches al dente and add to a medium-sized mixing bowl.  In a skillet over medium heat, melt the butter.  Saute the mushrooms in the butter (don’t add salt!) until they start to turn a golden brown.  Toss in the garlic and continue to saute for another 2-3 minutes.  Add the mushroom mixture to the pasta.  Add the ricotta cheese and nutmeg, and stir until combined.  Salt and pepper to taste.  Now it’s time to stuff!

Set the oven to broil.  Very carefully turn each squash half over so that the cut side is now facing up.  Spoon in the orzo mixture until you reach the top of the squash half.  Top with provolone cheese (or breadcrumbs would be good too).  Broil for 2-3 minutes until the cheese is bubbly and golden brown.  Remove from oven and serve hot!

Y’all, like I said before, this preparation was a game-changer for Nate (speaking of game-changers, here’s a great post about a BIG one!)  I know I shouldn’t get carried away.  I mean, I know he’s still a little suspicious of roasting cubes of butternut squash for soups and baking acorn squash with cinnamon and sugar, but it’s a start.  Baby steps, people.  Baby steps.

P.S. Thank you all so much in advance for voting for me in Project Food Blog!  I’ll find out today if I had enough to move to Round 3…and I promise not to disappoint if I did!

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Comments

  1. Whozyerdanny says

    October 6, 2010 at 8:38 am

    Great idea for a wonderful fall dish.

    Reply
  2. Aimee says

    October 2, 2010 at 8:07 am

    This looks like a really great recipe. I’ll have to give it a go.

    Reply
  3. Brooke says

    October 1, 2010 at 5:15 pm

    I’ve never had kabocha squash before but this looks and sounds like something I would devour! I don’t know how I’m just now coming across your blog – I’ll definitely be back. Especially to make this recipe!

    Reply
  4. Lora @cakeduchess says

    October 1, 2010 at 4:49 pm

    This looks like a yummy comfort dish for the cooler days that may come my way:)Happy I found your blog.:)

    Reply
  5. Pretty. Good. Food. says

    October 1, 2010 at 3:28 pm

    Looks ooey gooey and delicious!!! Yum 🙂

    Reply
  6. Jean@RoastedRootsandPumpkinSpice says

    October 1, 2010 at 3:04 pm

    MMM, the slices of cheese should not be “optional.” Definitely necessary.

    I’ve realized that a lot of guys do not like winter squash. Or maybe the guys I date.. weird.

    Reply
  7. biz319 says

    October 1, 2010 at 12:24 pm

    Congrats on making it to Round 3!!!!!

    Reply
  8. TheHealthyapron says

    October 1, 2010 at 12:23 pm

    Seriously how good does this look? yum!

    Reply
  9. Tina says

    October 1, 2010 at 10:58 am

    Peter doesn’t really do the winter squash thing either. Drives me bonkers!

    Reply
  10. eatspinlive says

    October 1, 2010 at 10:26 am

    I LOVE squash and this sounds so delicious 🙂

    Reply
  11. Alyson @ YNL Blog says

    October 1, 2010 at 10:05 am

    I just roasted my 1st Kabocha of the season last night, and it took major willpower not to eat 1/2 of it right then! I just love how versatile it is.. usually I eat it sweet but have had it savory a couple times (love the cheese), and will definitely try this!

    Reply
  12. KeepItSweet says

    October 1, 2010 at 9:54 am

    great idea! my husband also isn’t a huge fan of winter squash but i think he’d like this.

    Reply
  13. Joslyn @ missfitbliss says

    October 1, 2010 at 9:39 am

    I was trying to think up a good stuffed squash recipe and was stumped! This really is a great idea. You are good at this;)

    Reply
  14. Bianca @ Confessions of a Chocoholic says

    October 1, 2010 at 9:30 am

    It’s hard to go wrong with orzo, mushrooms and provolone! Love that combo.

    Reply
  15. Estela @ Weekly Bite says

    October 1, 2010 at 8:44 am

    I’ve been seeing stuffed squash everywhere!! Its looks so good and healthy! I’m making this over the weekend!

    Reply
  16. Sarah Jayne says

    October 1, 2010 at 8:29 am

    Ooooooo I can totally relate- my bf HAAAAAAAAATES squash of ALL varieties. HATES! He was force fed it as a child too many times 🙂 But I am okay with it, because when I make stuffed squash, it means there is more for me!! HA. My favorite is this recipe- https://savoringsarah.com/2009/10/14/squashing-this-week/

    Last time I made it, I added goat cheese….AH! Life changing!

    And, as a side note- i love broiling cheese until it starts to burn. The crispy parts are the.BEST.

    Reply
  17. Natalia - a side of simple says

    October 1, 2010 at 8:29 am

    Mmm that bubbling cheese/orzo mixture looks to die for! Good luck with PFB!

    Reply
  18. Krista (kristastes) says

    October 1, 2010 at 8:27 am

    Goooo Heather Round 3! LOVE stuffing squash. These look so good — how are they with provolone (one of my favorite types of cheese)? I currently have: 4 spaghetti, 4 butternuts, 3 kabocha, and 1 cheesewheel. I need to get crackin’ on some new recipes!

    Reply
  19. Kim in MD says

    October 1, 2010 at 8:08 am

    It looks delicious, Heather! Maybe I can convince my husband that he likes squash with this dish! What is it about men and squash? 🙂

    Reply
  20. Nic says

    October 1, 2010 at 7:45 am

    The dish looks great, but the bubbly cheese has my mouth watering! I’m a sucker for cheese!

    Good luck with Round 3!!

    Reply
  21. Emily says

    October 1, 2010 at 7:41 am

    I love that you used the squash to hold the orzo!! How creative. I am definitely going to copy this recipe 🙂

    Reply
  22. couchpotatoathlete says

    October 1, 2010 at 7:15 am

    I hope you made it to round 3!

    This looks so good — I have yet to make any squash this Fall and this looks simple and really delicious.

    Reply
  23. Liz @ Tip Top Shape says

    October 1, 2010 at 6:54 am

    Mmm, that looks good!! I love squash but am wary of kabocha purely from the fact that the first time I tried to bake it I accidentally set my oven on fire. Yeah…not very good memories of that squash, haha.

    Reply
  24. Tabitha (From Single to Married) says

    October 1, 2010 at 6:24 am

    mmm… perfect for October 1st too!

    Reply
  25. Kara @ MyWellnest says

    October 1, 2010 at 6:13 am

    I hope you make it to round 3!!!

    That squash looks amazing, especially with the melted cheese.

    Reply
  26. Jessica @ How Sweet says

    October 1, 2010 at 6:06 am

    Ahhh thank you for linking me…lol. 🙂 And this looks SO good. I haven’t even tried to give Mr. How Sweet squash yet. This may be the ticket.

    (doesn’t it sound like I’m talking about an infant there? oye.)

    Reply
  27. Salah says

    October 1, 2010 at 6:05 am

    I love this idea!!! Instead of stuffed peppers do a stuffed squash! You are genius sister! lol GOod Luck today!!! I know you will make it b/c YOU ARE AWESOME!

    Reply

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  1. Tweets that mention Orzo & Mushroom Stuffed Squash « Heather's Dish -- Topsy.com says:
    October 1, 2010 at 7:49 am

    […] This post was mentioned on Twitter by Heather Disarro, Heather Disarro. Heather Disarro said: new post! i think i changed @bignateD's mind about squash with this recipe: https://heathersdish.com/2010/10/01/orzo-mushroom-stuffed-squash/ […]

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⭐️ healthy doesn’t have to be hard
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I have so many thoughts swirling around in my head these days, and half the time I don’t know which way is up. But I do know this: focusing on simplicity is the name of the game this year for me. It starts with the things I can control: my food intake, moving my body, my thoughts, my actions. The rest will stem from there!

Does anyone even do a word of the year anymore after 2020? If you do I’d love to see you share it below!
“I’m angry with God.” With those 4 words my “I’m angry with God.”

With those 4 words my Daddy forever changed the way I saw God. A pillar of fire didn’t come from the sky, the ground didn’t open up and swallow him whole, we didn’t get in a car wreck on the way home from piano lessons. And my Daddy never turned his heart from God; a short 20 minutes later we sat down at the dinner table and he praised him through prayer before we ate dinner. 

He taught me that when we are sad or frustrated or anxious or angry or feel that surely the weight of life will kill us - God is big enough to handle those feelings. Not just handle them, but walk closer than our breath through them. He cares, he’s there, and he even wants us to tell him. The more I think about it the more I see that my dad sharing his anger with God was the most honest display of faith I had seen up to that point.

The other day I uttered those same words in front of my boys, “I’m angry with God.” Just like me, they looked around to see where my smiting would come from, likely shocked (as I was) when it didn’t come. And just like me, they will see their parent praise God even in the midst of a firestorm of emotion. 

Why? Because God is good no matter what. My life feels like it’s crumbling before my eyes and I have no way of stopping it...but He is still on his throne. I will praise him no matter the circumstances because he has been good to me. I will write his word on my windows as a constant reminder that this life of mine is dedicated to his glory.
For someone who loves words so much, I really don' For someone who loves words so much, I really don't have many of them right now. 
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