Stuffed Winter Squash

Stuffed Winter Squash

From Savvy Vegetarian:

http://www.savvyvegetarian.com/vegetarian-recipes/stuffed-winter-squash.php

Total Cook & Prep Time: 2 hours

8 servings

Nutrition Data, 280 g Serving: 171 Cal, 28g Carbs, 6g Fat, 8g sugars, 117mg Sodium, 4g Fiber, 5g Protein, low Cholesterol, good source Vit A, Vit C, Vit K, Potassium, Manganese. Estimated glycemic load 13

Ingredients:

•1 large (4 – 5 lb) buttercup squash, or other round winter squash, such as Kabocha (Japanese pumpkin)
•1 recipe Wild Rice Pilaf

Directions:

•Preheat the oven to 350 degrees F
•Cut a lid in the top of the squash that you can lift out by the stem, about 5 inches in diameter
•Scoop the seeds and pulp out of the squash with a spoon, scraping the inside clean of stringy pulp
•Replace the cut-out lid, and put the squash in a glass baking dish. Add a cup of water to the dish, and cover loosely with foil
•Place in the middle of the oven and bake for 45 minutes, or until the inside of the squash can be pierced easily with a fork but is still firm
•While the squash is baking, prepare the Wild Rice Pilaf recipe
•Remove the lid of the squash, and any water inside it
•Spoon the stuffing into the squash, pressing it in firmly, mounding it up on top, and smoothing it out
•Any stuffing that’s left over can be baked separately, or used to stuff something else – like peppers!
•Cover the stuffed squash loosely with foil and bake for 30 minutes, removing the foil in the last 10 minutes to allow the stuffing to brown a bit
•Cut into sections and serve

Wild Rice Pilaf Recipe
http://www.savvyvegetarian.com/vegetarian-recipes/wild-rice-pilaf.php

Total Prep And Cook Time: 1 hour

8 Servings

Nutrition Data, 72 g Serving: 88 Cal, 10g Carbs, 5g Fat, 5g sugars, 102mg Sodium, 2g Fiber, 1g Protein, low Cholesterol, good source Vit C, Vit K, Manganese. Estimated glycemic load 3

Ingredients:

•2/3 cup wild rice, rinsed
•1 3/4 cups water
•1 vegetable bouillon cube
•2/3 cup long-grain brown rice, rinsed
•2 tablespoons extra-virgin olive oil
•1 large red onion, finely chopped
•1/2 cup finely diced celery
•2 medium tart apples, such as granny smith, peeled, cored and diced
•1/3 cup orange juice (from 1 large orange)
•2 scallions, green parts only, thinly sliced
•pinch each: cinnamon and nutmeg
•1/2 tsp salt and freshly ground pepper OR to taste
•1/4 to 1/2 cup minced fresh parsley
•1/2 cup finely chopped pecans

Directions:

1.Combine the wild rice and the bouillon cube with 1 3/4 cups of water in a medium saucepan
2.Bring to a gentle boil, then lower the heat to a simmer for 5 minutes
3.Stir in the brown rice, return to a slow simmer, then cover and cook until the water is absorbed, about 35 minutes
4.Heat the oil in a large skillet
5.Add the onion and celery and sauté until the onion is golden
6.Add apple and sauté 5 minutes longer
7.Stir in the cooked rice mixture along with the juice, scallions, cinnamon, and nutmeg
8.Season with salt and pepper
9.Sauté over low heat, stirring frequently, another 5 minutes
10.Stir in the parsley and pecans

Cooking Tips:

The rice is slightly undercooked in this recipe, because it's intended to be used as a stuffing, and cooks more inside the peppers or squash.
  When serving this dish as a side, instead of using it as a stuffing, increase the cooking time to 45 minutes, adding the juice, scallions, apple, cinnamon and nutmeg in the last five minutes.

Sauteed mushrooms are a nice alternative to apples in this dish, especially when served as a side.