Date: Sun, 4 Jan 1998 15:49:43 -0800
From: Charisa Martin (email@example.com)
STUFFED WINTER SQUASH
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:
sat. fat: .2g
carbohydrate: 51.9 g
dietary fiber: 5.4g
Percentages based on a 2000 kcal daily diet: