| 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)
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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