Acorn Squash With Wehani Rice & Pecan Stuffin Recipe

3 acorn squash
2 cup wehani rice or rice blend
4 cup water
1 tbsp tamari
1 tbsp soy margarine or butter
1 cup carrot, diced
1 cup celery, diced
1 cup onion, diced
1/4 tsp dried thyme
1/2 tsp fresh ginger, minced
2 tbsp pecan pieces
1 tbsp orange zest, minced
1 sea salt
1 freshly ground black pepper

GLAZE

1 cup orange juice
1 tbsp honey or barley malt
1/4 tsp cinnamon


Directions

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

Servings: 6 servings

Categories: Nut; Pecan; Rice; Squash; Vegetable

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