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