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stuffed-winter-squash recipe

Date: Sun, 4 Jan 1998 15:49:43 -0800
From: Charisa Martin (charisa@moonstruckmuses.com)

Here is my own variation on a stuffed squash. These were great, I only wish
the Delicata season lasted longer here!

Sweet/Savory Stuffed Winter Squash [vegan]
By:  Charisa Martin
Yield:  12 servings
  4       	ounces              	onion; chopped
  4       	ounces              	carrots; sliced
  1       	ounce               	currants, zante                    
  2       	ounces              	cranberries, dried                 
  2       	ounces              	raisins, seedless                  
  3       	ounces              	prunes; coarse chop
  2       	tablespoons         	orange peel; chopped fine
  4       	ounces              	orange juice; (fresh if available)
  2       	teaspoons           	cinnamon                           
  1       	teaspoon            	ginger; ground
  2       	teaspoons           	salt; or to taste
  4       	cups                	brown rice, cooked                 
  6       	pounds              	winter squash; delicata preferred
 I use the delicata squash--a yellow and green striped squash that average  
 about a pound each. The delicata are very sweet and lends itself to        
 individual servings; however, any winter squash will work. Wash well, cut  
 down the center, lengthwise. Scoop out the seeds. Place the halves in a    
 13x9 shallow baking pan with about 1 cup of water in the bottom of the pan 
 (makes for easy clean-up.)                                                 
 Cook the rice (about 2 cups dry rice with 4 cups water)                    
 Steam saute the onions and carrots--first saute the onion until glazed and 
 brown, then add the carrot along with a little water, cook until tender.   
 Chop the prunes, and mix the fruit with the steamed carrot/onion mix.      
 Toss all of the ingredients (except the squash halves) together. Fill the  
 squash, distributing the filling evenly.                                   
 Cover the baking pan with foil. Bake at 350 degrees for 60 minutes.        
 This dish is great hot, warm and cold. If you've used a tender skin winter 
 squash, you can eat the whole thing--skin and all.                         
 To your health!                                                            
 Nutritional info per serving:
 kcal: 220.9                                                                
 fat: 1.2g                                                                  
 sat. fat: .2g                                                              
 cholesterol:  0                                                            
 carbohydrate: 51.9 g                                                       
 dietary fiber: 5.4g                                                        
 protein: 5.5g                                                              
 sodium: 405mg                                                              
 Percentages based on a 2000 kcal daily diet:                               
 A: 241%                                                                    
 C: 60%                                                                     
 Calcium:  10%                                                              
 Iron: 13%

kwvegan vegan