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Recipe Name: Acorn Squash With Wehani Rice And Pecan Stuffing Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Vegetables Comments:
Preparation Time:
Number of Servings: 6

3 Acorn Squash
2 Cup(s) Wehani rice or rice blend
4 Cup(s) Water
1 Tablespoon(s) Tamari
1 Tablespoon(s) Soy margarine or butter
1 Cup(s) Carrot, diced
1 Cup(s) Celery, diced
1 Cup(s) Onion, diced
1/4 Teaspoon(s) Dried thyme
1/2 Teaspoon(s) Fresh ginger, minced
2 Tablespoon(s) Pecan pieces
1 Tablespoon(s) Orange zest, minced
Sea salt
Freshly ground black pepper
1 Cup(s) Orange juice
1 Tablespoon(s) Honey or barley malt
1/4 Teaspoon(s) Cinnamon
Halve squash lengthwise. Seed, then steam for 20 minutes (squash will
not be fully cooked). Set aside. (May be prepared one day ahead.
Refrigerate.) Bring water and tamari to a boil in a 2-quart saucepan
over medium-high heat. Add rice and return to a boil. Reduce heat
and simmer, covered, until liquid is absorbed and rice is tender.
(Rice may be cooked up to 2 days ahead; refrigerate until used.) For
Stuffing: In a large skillet, saute carrots, celery, onion, thyme and
ginger in margarine or butter until onions are golden. Thoroughly toss
in pecans, orange zest and rice. Season with salt and pepper to
taste. Remove from heat and set aside. (Stuffing may be prepared 1
day ahead and refrigerated.) Put glaze ingredients into a small jar
and shake vigorously to combine. Keep refrigerated until ready to use.
(Glaze may be prepared a day ahead.) One hour before serving, preheat
oven to 375 F. Mound stuffing mixture into each squash half to about
2 inches over top of squash. Place stuffed squash halves in a baking
pan filled with 1/2 cup of water. Drizzle some glaze over stuffing and
brush onto squash. Cover with foil and bake 20 minutes. Drizzle
remaining glaze over squash, and continue baking, uncovered, for
another 20 minutes until glazed and lightly browned. Serve
immediately. Calories per serving: 326 Grams of fat: 5 % fat calories:
14 Cholesterol: 0 mg. Grams of fiber: 5.8 Adapted from a recipe in
Delicious! magazine (November 1994) Typed for you by Karen Mintzias
Posted to MC-Recipe Digest V1 #196 Date: Tue, 13 Aug 1996 11:25:51
-0400 From: marie@FreeMark.COM (Marie Slone)

Nutrition (calculated from recipe ingredients)
Calories: 147
Calories From Fat: 18
Total Fat: 2.2g
Cholesterol: 0mg
Sodium: 209mg
Potassium: 1003.7mg
Carbohydrates: 32.6g
Fiber: 5.1g
Sugar: 6g
Protein: 3.2g

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