Great for the holidays! Small squashes make individual servings, but larger ones can be sliced smaller right before serving. This recipe is for stuffing four halves.
Preheat oven to 375°F (190°C). Place squash halves, cut side down on a baking pan (it might take two pans). Bake for 30 minutes or until tender when pierced with a paring knife. Remove from oven. Using a tablespoon gently scrape out part of the inside flesh of the squash, leaving enough so the squash will hold its shape. Add a light sprinkle of salt and pepper to the inside of the squash shell. Chop excess flesh for use in the stuffing. Mix rice with onions, green onions, nuts, currants, bell pepper, arugula, chopped flesh from squash. Stir Worcestershire sauce, red pepper flakes, parsley, salt and ground pepper into the mixture. Use vegetable broth or water to keep the stuffing moist, if needed. Take rice mixture and press into halves of squashes, mounding it up on top. At this point you can add breadcrumbs to the top with a little vegan butter mixed in for extra richness; however, you may prefer to save those calories for some pie! Cover pans with foil and bake until squash flesh is tender. This takes about 30 minutes, depending on the size of your squashes. You can take off the foil at the end to brown the top. Remove from oven and let rest before serving. Leftover rice can be used the next day as a side.
Before halving squash, slice a small, thin sliver of a piece off of each side. This creates a flat surface for the squash to sit on the baking pan. Be careful not to cut too thick a slice or your squash will fall apart.
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