Acorn Squash with Wehani Rice and Pecan Stuffing

Title:
Acorn Squash with Wehani Rice and Pecan Stuffing

Yield:
6 Servings

Categories:
Vegetables




Ingredients:





     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


 Posted to MC-Recipe Digest V1 #196


 


 Date: Tue, 13 Aug 1996 11:25:51 -0400


 


 From: marie@FreeMark.COM (Marie Slone)