Tag Archives: dinner

Roasted, Stuffed Harlequin Squash

20 Oct

About a week ago, I wandered into the supermarket and noticed an array of fall squash. Upon closer inspection, I found a fascinating looking one that I couldn’t help but buy for the sheer novelty of it. I had no clue what to do with it and came up with almost no recipes in my search. I thought I would share the lovely recipe that came from the purchase of a pretty vegetable.  The Roasted, Stuffed Harlequin Squash.

Harlequin Squash

I know what you’re thinking, “Another stuffed thing, Leigh?” I know, I know.  But there is a reason I stuff so many things! They’re delightful!

Halved Squash

And just look at it.  It needed to be filled with something wonderful.

FInished Squash

Roasted, Stuffed Harlequin Squash

Serves 2 (inspired by this recipe)


  • 1 Harlequin Squash or about 2 pounds of any other sweet squash, like acorn or even butternut.
  • butter (to grease tray)
  • 1 tsp olive oil
  • 1/2 medium onion, diced
  • 1  garlic clove, minced
  • 1/2 green bell pepper
  • 3/4 tsp cumin
  • 1/3 cup whole grain rice
  • 3/4 cup hot vegetable stock
  • 1/2 cup chickpeas (garbanzo beans), drained and rinsed
  • 1 tbsp lemon juice
  • Fresh parsley, chopped (at least one tbsp, but if you like parsley as much as I do, add more)

To Serve

  • Fresh parsley
  • (optional) Parmesan cheese

Preheat oven to 400°F, 200°C.  Lightly grease a baking tray with a bit of butter, set aside.  Wash, halve, and seed the squash- be sure to have a really sharp, large knife!  The seeds can be saved for later and roasted as well!  Cut 1/2 inch section from each half of squash. Peel and chop into small pieces.  Place squash halves on pan and in the oven to roast for about 40-45 minutes, or until soft all the way through.

While the squash is in the oven, finish vegetable prep.  Heat oil in pan and add the onion,  garlic, and pepper; stir until soft, about 5 ish minutes.    Add rice, squash, and stock and stir for about a minute.  Leave on heat and cover to allow complete absorption of liquid, interrupting to stir, for about 20 minutes.  When rice is cooked through and squash is soft, remove from heat and add the lemon juice and parsley.

Remove the squash from the oven and fill with rice, squash mixture.  Place in oven for an additional 5 minutes.  Serve with a little sprig of parsley and, if you feel like a really rich dinner, some freshly grated parmesan cheese.


Monday, Monday (and Stuffed Mushrooms)

15 Apr

Although this weekend was less than fun (it was cloudy with a few fleeting glimpses of sun and Matthew was studying all weekend), at least it was full of good food and good television programming.  I made stuffed mushrooms Saturday night, a roast chicken last night, and delicious parmesan crusted pesto grilled cheese for lunch both days.  Matthew and I have started watching a show called Firefly, which had a brief run in 2002, and I started the first season of Downton Abby yesterday.  In addition, I managed to get a fair amount of work done.

Today looks to be equally thrilling, registering at a doctor’s office and getting a library card being at the top of my to do list.  Hopefully I’ll also get some writing done today.  I haven’t done any literary or film analysis in months, so I’m a bit nervous that what I do end up with will be lower quality than what I generally produce.  I suppose that’s what drafts are for!

I leave you my mushrooms and a wee warning.  You should definitely check this BBC article out if you’re a wordpress.com user yourself.  Apparently someone/a group of someones is hacking fairly successfully into many people’s accounts.  Make sure your password is strong enough!

Stuffed MushroomsStuffed Mushrooms A La Leigh

Serves 2


  • 4 large mushrooms (I used large chestnut, but you could also use portabella)
  • 1 onion, chopped
  • 2 tomatoes (roma sized), chopped
  • 1/2 yellow bell pepper, chopped
  • 1/3 cup rice (I used basmati, but I really think any kind would be excellent)
  • freshly grated parmesan cheese
  • mozzarella cheese
  • butter or oil
  • salt
  • freshly ground black pepper
  • dried basil

Preheat the oven to 180°C (or about 350°F).  Cook rice while chopping up vegetables.  Over a medium high heat, heat butter in frying pan and add onion.  After about 2 minutes, add pepper.  Cook until onion is beginning to brown and add tomatoes and spices, to taste.  When rice has finished cooking, add the vegetables to the rice.  Grate in parmesan to taste (about 1/4-1/2 cup).  Place mushrooms on a baking sheet and pour mixture into mushrooms.  Cover the tops with mozzarella cheese. Bake until cheese is melted, about 8 minutes, and serve.

Getting Back in the Swing of Things

3 Feb

Now that I’ve been back in the UK for nearly a month, I’ve finally started to get used to being far away from home.  It has taken a bit longer to settle in this time due to the knowledge that I would be here longer than I’ve ever ben away from home before.

That being said, I’ve been doing a lot of work recently, hence the lack of blogging.  I probably should make it a weekly thing at the very least if I ever intend on getting good at this.  I’ve been spending my spare time baking (obviously) and walking about Glasgow as it’s actually not been terribly cold here (unlike the rest of the UK in the past weeks) and catching up on New Girl.  Among my latest attempts are banana bread and brownies.  Tonight made this recipe for zucchini and ricotta galette. It looked like a ton of work, but it was surprisingly easy.  Making my own pastry is always nerve-racking, and takes FOREVER when you don’t have a food processor, hand mixer, or hand blender, but is rewarding when it’s as good as this pastry is.  This idea of a galette has definitely become a new favorite and I intend to do many in the future, hopefully that turn out as well, (If I’m in a hurry I can always buy premade, even though it’s a food blogger no-no since I don’t really count as a food blogger, right?)

Does anybody out there have  a recipe I should try or a food blog that I need to follow?  I’m in need of inspiration for the week.