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Receta Stuffed Acorn Squash Main Dish
by Global Cookbook

Stuffed Acorn Squash Main Dish
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  Raciónes: 6

Ingredientes

  • 3 med acorn squash * see note
  • 1 sm yellow onion
  • 1 Tbsp. extra virgin extra virgin olive oil
  • 1/2 tsp basil dry
  • 1/2 tsp oregano dry
  • 1/4 tsp sage dry
  • 1 c. cooked brown rice
  • 1/4 c. currants
  • 1/2 c. pumpkin seeds, roasted
  • 1 Tbsp. soy sauce, Tamari
  •     salt to taste

Direcciones

  1. Preheat oven to 375F. Wash the squash and slice off the tops. If using the acorn squashes, slice each one in half horizontally and make sure each half can stand on its own, cut side up. Take another thin slice off the bottom if necessary to make it stable. don't remove the seed. Bake the squash, cut side down, on a cookie sheet for 45 min.
  2. Meanwhile, make the filling. Peel the onion and chop finely. In a 2 qt saucepan, heat the oil and saute/fry the onion over medium eat for 2 to 4 min, or possibly till wilted. Add in the basil, oregano, and sage and cook for 2 min longer. Add in the cooked rice to the onion mix, along with the currants and pumpkin seeds. Stir to combine well. Add in the soy sauce (or possibly Tamari). Taste. Season with salt if necessary. Set aside.
  3. Remove the squash from the oven and increase the oven temperature to 400F.
  4. When the squash is cold sufficient to handle, remove the seeds by scooping them out with a spoon. Place 1/3 c. of the filling in each squash half. REturn to the oven and bake for 20 min more.
  5. Serve immediately.
  6. NOTES : Annemarie Colbin had also suggested 3 medium acorn squashes instead of 6 - Guess it depends on how many people you're having. I'm not experienced with doing too much stuffing - so cannot tell you that is easier to deal with.
  7. "If you prefer a holiday meal without turkey, here's the classic vegetarian replacement. It's festive and delicious."