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stuffed-acorn-squash recipe

Date: Fri, 15 Aug 1997 07:26:47 -0700
 From: liting@juno.com (Christena M Leverton)
 I whipped up the following on the spur of the moment this
 evening.   The stuffing was inspired by the Spiced Rice recipe
 in the new McDougall Cookbook.
 Stuffed Acorn Squash
 serves 4
 2 acorn squash
 1/4 cup water
 1  medium onion, chopped
 1 clove garlic, minced (I used a small spoonful of bottled garlic)
 1 cup bulghur wheat
 generous dashes of the following spices:
 ground ginger, cayenne pepper, ground cinnamon, ground cumin,
 and ground nutmeg
 1/2 cup raisins.
 2 cups water.
 Cut the acorn squash in half; remove seeds and stringy pulp.  
 Put upside down in a microwave safe dish, add a small amount
 of water and "nuke" until done or steam on the stove if you
 prefer (It took me about 8 minutes to cook 1/2 squash).
 Cook the onion, garlic and spices in a small amount of water for about
 five minutes.  Meanwhile bring the 2 cups of water or vegetable
 broth to boil.   (The dish would probably taste better if you used
  vegetable broth, but I didn't have any on hand, so I added a little salt
 at the end).
 Add the bulghur and raisins; reduce heat to low.  Add the onion/
 garlic/spice mix and salt to taste if you prefer.  Cover the pan and
 cook for around 15-20 minutes or until done.  Fluff with a fork and
 let stand for five minutes.
 Put as much of the bulghur mixture  as you want in the hollow of 1/2
 acorn squash and eat!
 kwvegan vegan