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Old 10-28-2008, 05:22 PM   #1  
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zeffryn's Avatar
Join Date: Apr 2008
Location: Lafayette, Louisiana
Posts: 4,190

S/C/G: 240/125/130

Height: 5'8

Default Stuffed Squash

Serves 4 prep time: 15 minutes Total time: 1 hour

I took the idea from Everyday Food. It was originally stuffed with a wild rice mixture but I've beached it up a bit.

2 acorn squash, halved lengthwise, seeds removed
2 T. smart balance or comparable
1 shallot, minced
2 garlic cloves, minced
1/2 t. dried, rubbed sage
coarse salt and ground pepper
3/4 cup brown rice
1/2 cup unsweetened dried cherries (optional)
1/2 cup pecans, chopped (optional)

Preheat oven to 450 degrees. ON a rimmed baking sheet, arrange squash cut side down. Cover sheet tightly with aluminum foil. Roast until tender - about 40 minutes.

Meanwhile, in a large saucepan, heat margarine over medium. Add shallot, garlic and sage; season with salt and pepper. Cook, stirring occasionally, until tender, 3-5 minutes. Add rice and 1 3/4 cups water; bring to a boil, cover and reduce heat to low. Cook until tender, without stirring, about 25 minutes.

Remove rice from heat and stir in cherries and pecans; season to taste with salt and pepper. Season the inside of each squash half as well. Stuff rice mixture into each of the four squash halves.

Last edited by zeffryn; 10-28-2008 at 05:24 PM.
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