| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Vegetarian |
|
1 |
Servings |
INGREDIENTS
| 4 |
sm |
Acorn squash (Recipe suggests orange squash; I used green) |
| 1/2 |
c |
Currents (If you don't have currents, you could probably substitute raisins) |
| 1 |
c |
Warm vegetable stock or as needed |
| 2 |
|
Onions; finely chopped |
| 4 |
|
Stalks celery; finely chopped |
| 4 |
|
Cloves garlic; minced |
| 1 |
c |
Finely diced peeled apple |
| 1 1/2 |
c |
Corn kernels (This is optional – I didn't use it.) |
| 1 1/4 |
c |
Very coarse fresh bread crumbs or finely diced bread |
| 5 |
tb |
Chopped fresh herbs – can use flat-leaf parsley, basil, tarragon, thyme, and/or sage. |
| 1 |
ts |
Grated lemon zest |
|
|
Salt and freshly ground pepper |
|
|
Additional broth or wine for sauteing -The recipe calls for 1-1/2 Tbsp. olive oil, which I omitted. |
INSTRUCTIONS
For those of you have who have asked for Thanksgiving recipes, here is one
I modified from Steven Raichlen's High-Flavor Low-Fat Vegetarian Cooking
cookbook. It has wonderful flavor and it's a very attractive dish.
Preheat oven to 350 degrees. Cut squashes in half crosswise. Take out
seeds. Cut a small slice from the top and bottom so they will stand
straight. Bake, cut side down, on a baking sheet oiled with spray until
soft, about 40 minutes. Transfer to cake rack to cool. For stuffing, plump
the currents in the vegetable broth or stock for 10 minutes. Meanwhile,
cook onions, celery, and garlic in broth or wine over medium heat until
soft. Add apple and corn, if using, and cook about three minutes. Transfer
the mixture to a large bowl and stir in the bread crumbs, herbs, lemon
zest, currants with the stock, and salt and pepper to taste. The mixture
should be highly seasoned, and moist but not wet. Add stock or salt as
needed and spoon into the baked squashes. (The recipe can be prepared ahead
to this point.) Just before serving, bake the stuffed squashes at 375
degrees until thoroughly heated, 15 to 20 minutes. Makes 8 servings.
The illustration for this recipe shows each halved squash decoratively cut
on top in a zig-zag pattern. I didn't attempt it, but when they are cut in
half, the zig-zag shape of the squash itself makes it very attractive. And
being able to prepare most of it ahead makes this a great addition to the
Thanksgiving menu.
Posted to fatfree digest V97 #275 by Margaret Webb
<atheros@scan.missouri.org> on Nov 24, 1997
A Message from our Provider:
“Suffering from truth decay? Brush up on your Bible.”