Real acorn squash with wehani rice pecan stuffin


"Discover how to cook this recipe free. Learn how to cook a healthy recipe. Delicious chef recipe explained step by step. Cooking tips and food recipe. Easy, quick and free recipe!"
Recipe by: mounia

Average star rating of the recipe Average star rating of the recipe Average star rating of the recipe Average star rating of the recipe Average star rating of the recipe Rate this recipe (6 votes)


367 people have saved this recipe

Preparation Time:
20 Min
Serves:
6
Difficulty:
Easy
Cost:
cost recipe

Main Ingredients:

See below ingredients and instructions of the recipe


Cooking Preparation of the Recipe:


3 Acorn squash
2 c Wehani rice or rice blend
4 c Water
1 tb Tamari
1 tb Soy margarine or butter
1 c Carrot, diced
1 c Celery, diced
1 c Onion, diced
1/4 ts Dried thyme
1/2 ts Fresh ginger, minced
2 tb Pecan pieces
1 tb Orange zest, minced
Sea salt
Freshly ground black pepper

---------------------------GLAZE--------------------------------
1 c Orange juice
1 tb Honey or barley malt
1/4 ts Cinnamon

Halve squash lengthwise. Seed, then steam for 20 minutes (squash
will not be fully cooked). Set aside. (May be prepared one day
ahead. Refrigerate.)

Bring water and tamari to a boil in a 2-quart saucepan over
medium-high heat. Add rice and return to a boil. Reduce heat and
simmer, covered, until liquid is absorbed and rice is tender. (Rice
may be cooked up to 2 days ahead; refrigerate until used.)

For Stuffing: In a large skillet, saute carrots, celery, onion, thyme
and ginger in margarine or butter until onions are golden. Thoroughly
toss in pecans, orange zest and rice. Season with salt and pepper to
taste. Remove from heat and set aside. (Stuffing may be prepared 1
day ahead and refrigerated.)

Put glaze ingredients into a small jar and shake vigorously to
combine. Keep refrigerated until ready to use. (Glaze may be prepared
a day ahead.)

One hour before serving, preheat oven to 375 F. Mound stuffing
mixture into each squash half to about 2 inches over top of squash.
Place stuffed squash halves in a baking pan filled with 1/2 cup of
water. Drizzle some glaze over stuffing and brush onto squash. Cover
with foil and bake 20 minutes.

Drizzle remaining glaze over squash, and continue baking, uncovered,
for another 20 minutes until glazed and lightly browned. Serve
immediately.

Calories per serving: 326 Grams of fat: 5 % fat calories: 14
Cholesterol: 0 mg. Grams of fiber: 5.8

Adapted from a recipe in Delicious! magazine (November 1994) Typed
for you by Karen Mintzias

Browse by categories


Celebrity Chefs Recipes (cooking)


Bobby Flay
(celebrity chef)

Bobby Flay

American celebrity chef. Top Southwestern cooking. He hosts Throwdown! Earnings: $2 million

See all celebrity chefs

Celebrity chefs

Joël Robuchon
(celebrity chef)

Joël Robuchon

French celebrity chef. The "Chef of the Century" with 26 Michelin Guide Stars - the most of any chef in the world!

See all celebrity chefs

Celebrity chefs

Wolfgang Puck
(celebrity chef)

Wolfgang Puck

Top chef of the "California Cuisine" all over U.S. Earnings: $16 million

See all celebrity chefs

Add your cooking recipe

Recipes free and delicious!

Fish recipes

Fish recipes

Fish recipes

Discover the best fish recipes with pictures for all family: sushi, tuna, hake, sea bream, salmon, and more fish recipes.

Discover the lastest recipes

recipes
Pasta recipes

Pasta recipes

Pasta recipes

Discover the best pasta recipes with pictures: raviolis, spaghettis, lasagna, cannellinis, and more pasta recipes!

Discover the lastest recipes

recipes
Sandwich recipes

Sandwich Lovers

Sandwich Lovers

Discover the best chicken recipes with pictures for all family: hamburger, hot dog, tuna, beef, vegetarian, etc...

Discover the lastest recipes