The Crafty Cooking Critter: Squirrel Supper

I cook for myself on Monday nights because Collin has a night class until 9:30. This is when I can really experiment because I don’t care if I mess up a recipe that’s just for me! So this is a recipe for one (but of course you can double, triple, quadruple, or whatever you want to it!)

You’re probably wondering where the name of this dish came from. Its supper for a SQUIRREL because of two reasons: 1) My husbands brother and friends nicknamed girls “squirrels” because they thought it was fitting, and 2) because of the acorn squash. So with that explanation, here is my recipe for the squirrels out there!

Ingredients:

One acorn squash
75mL (1/4 cup + 1 tablespoon)
wild rice mix (I used a lemon herb)
1 cup vegetable broth
1 clove of garlic minced
1 celery stick chopped
2 slivers of yellow onion chopped
tablespoon of slivered almonds
1 lemon to zest
Old Bay’s Seasoning

Preheat Oven to 350 degrees.

Prep Time: 10 minutes

Total Cook Time: 65 minutes

Put onion, celery, and almonds in a medium saucepan on medium heat to sauté for a few minutes. Add tablespoons of water as needed to keep them from sticking to the bottom.

Put onion, celery, and almonds in a medium saucepan on medium heat to sauté for a few minutes. Add tablespoons of water as needed to keep them from sticking to the bottom. Then add garlic and vegetable broth and many dashes of Old Bay's. Bring to a boil then add rice and zest a quarter size area of the lemon into the pot. Stir, then cover and simmer for 45 minutes while you prepare and cook the squash

CAREFULLY cut the acorn long-way, scoop seeds out, then place in a baking dish (I find a bread pan is the perfect size to help keep them upright) with ½ inch of water on the bottom to facilitate cooking. Bake for 30 minutes.

Remove the squash from the oven. Dash a little salt and pepper on the squash. Spoon the cooked rice into the holes. Dash a little more S&P.

Place back in the over for 20 minutes.