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CATEGORY CUISINE TAG YIELD
Grains, Vegetables, Meats American Post3 4 Servings

INGREDIENTS

1/2 c Slivered almonds
Nonstick cooking spray
2 Acorn or Delicata squashes
halved lengthwise
And seeded
2 T Vegetable oil or butter –
to 3 tbspns
1 Onion, minced
1 c Long-grain white rice
2 c Vegetable stock, chicken
stock
Or water
1 Bay leaf
Salt
Freshly ground pepper
1/2 c Dried cranberries
1/4 t Ground cinnamon
1 t Finely grated orange rind

INSTRUCTIONS

Preheat oven to 375 degrees (you can bake the squash at any
temperature between 325 and 400 degrees; adjust timing accordingly).
Toast almonds on baking sheet in oven, stirring once or twice until
very lightly browned, about 5 minutes. Transfer to plate. Lightly  coat
heavy roasting pan with cooking spray. Add water about 1/4 inch  deep.
Place squash halves in pan, cut-sides down. Bake about 40  minutes or
until tender when pierced with fork. Remove from oven. (To  cook squash
in microwave: Place 1 halved squash, cut-side down, in  baking dish
containing about 1/4 inch water. Cover and cook acorn  squash about 12
minutes or Delicata squash 8 minutes, until just  tender. Remove from
pan. Repeat with second squash.) About 30 minutes  before squash is
ready, prepare pilaf: Heat oil in deep skillet or  saute pan. Add
onion; saute over low heat until soft but not brown,  about 5 minutes.
Add rice; increase heat to medium and saute,  stirring, about 2
minutes. Add stock, bay leaf and salt and pepper to  taste. Bring to a
boil. Stir once. Cover; reduce heat to low. Cook  for 10 minutes. Add
cranberries without stirring. Cover; cook about 8  minutes, until rice
is just tender. Discard bay leaf. Fluff rice  lightly with fork;
lightly stir in cinnamon, orange rind and almonds.  Taste and adjust
seasoning. Fill squash halves with stuffing. Place  in roasting pan,
stuffing-side up. Bake until stuffing is hot, about  10 minutes. Serve
remaining stuffing separately. Yield: 4 servings.  Recipe Source: St.
Louis Post-Dispatch - 11-16-1998 By Faye Levy  Formatted for MasterCook
by Susan Wolfe - swolfe1@prodigy.net  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 448
Calories From Fat: 118
Total Fat: 13.8g
Cholesterol: 5mg
Sodium: 119.7mg
Potassium: 205.3mg
Carbohydrates: 77.7g
Fiber: 7.3g
Sugar: 1.7g
Protein: 5g


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