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Ingredientes
- 4 sm Acorn squash (Recipe suggests orange squash, I used green)
- 1/2 c. Currents (If you do not have currents, you could probably substitute raisins)
- 1 c. Hot vegetable stock or possibly as needed
- 2 x Onions, finely minced
- 4 stalk celery, finely minced
- 4 x Cloves garlic, chopped
- 1 c. Finely diced peeled apple
- 1Â 1/2 c. Corn kernels (This is optional - I didn't use it.)
- 1Â 1/4 c. Very coarse fresh bread crumbs or possibly finely diced bread
- 5 Tbsp. Minced fresh herbs - can use flat-leaf parsley, basil, tarragon, thyme, and/or possibly sage.
- 1 tsp Grated lemon zest
- Â Â Salt and freshly grnd pepper
- Â Â Additional broth or possibly wine for sauteing -The recipe calls for 1-1/2 Tbsp. extra virgin olive oil, that I omitted.
Direcciones
- For those of you have who have asked for Thanksgiving recipes, here is one I modified from Steven Raichlen's High-Flavor Low-Fat Vegetarian Cooking
- Preheat oven to 350 degrees. Cut squashes in half crosswise. Take out seeds. Cut a small slice from the top and bottom so they will stand straight. Bake, cut side down, on a baking sheet oiled with spray till soft, about 40 min. Transfer to cake rack to cold. For stuffing, plump the currents in the vegetable broth or possibly stock for 10 min. Meanwhile, cook onions, celery, and garlic in broth or possibly wine over medium heat till soft. Add in apple and corn, if using, and cook about three min. Transfer the mix to a large bowl and stir in the bread crumbs, herbs, lemon zest, currants with the stock, and salt and pepper to taste. The mix should be highly seasoned, and moist but not wet. Add in stock or possibly salt as needed and spoon into the baked squashes. (The recipe can be prepared ahead to this point.) Just before serving, bake the stuffed squashes at 375 degrees till thoroughly heated, 15 to 20 min.
- Makes 8 servings.
- The illustration for this recipe shows each halved squash decoratively cut on top in a zig-zag pattern. I didn't attempt it, but when they are cut in half, the zig-zag shape of the squash itself makes it very attractive. And being able to prepare most of it ahead makes this a great addition to the Thanksgiving menu.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1376g | |
| Calories 1484 | |
| Calories from Fat 591 | 40% |
| Total Fat 67.33g | 84% |
| Saturated Fat 38.78g | 155% |
| Trans Fat 0.0g | |
| Cholesterol 153mg | 51% |
| Sodium 2418mg | 101% |
| Potassium 2742mg | 78% |
| Total Carbs 200.55g | 53% |
| Dietary Fiber 22.0g | 73% |
| Sugars 33.27g | 22% |
| Protein 32.85g | 53% |
