Ingredients for Company's Coming Stuffed Winter Squash
- Delicata Squash
- Brown Basmati Rice
- Wild Rice
- 2 1/2 cups water (for rice and roasting)
- Sea Salt
- 3 tablespoons olive oil
- Cumin
- Paprika
- Dried Thyme
- Dried Oregano
- Cayenne
- Yellow Onions
- Garlic Cloves
- Celery
- Red Bell Pepper
- Yellow Bell Pepper
- Parsley
- Currants
- Apple
- Fresh Rosemary
- Fresh Sage
- 1/2 cup pecans
- Tamari
- Umeboshi Vinegar
- Balsamic Vinegar
- Fresh Ground Black Pepper
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How to Make Company's Coming Stuffed Winter Squash
- Wash 2 medium delicata squash and trim ends.
- Cut squash crosswise into halves and scoop out seeds.
- Set aside.
- Rinse 1 cup basmati rice and 1/2 cup wild rice in a strainer under cold running water.
- Heat 1 tablespoon olive oil in a large saucepan over medium heat.
- Add rice and cook for 5 minutes, stirring frequently.
- Add 2 cups water to rice, bring to a boil, then reduce heat to low, cover, and simmer for 40 minutes, or until water is absorbed and steam holes form in rice.
- While rice cooks, heat 2 tablespoons olive oil in a large skillet over medium heat.
- Add 1 teaspoon ground cumin, 1 teaspoon paprika, 1 teaspoon dried thyme, 1 teaspoon dried oregano, and 1/4 teaspoon cayenne pepper. Sauté for 2 minutes.
- Add 1 medium onion (chopped), 2 cloves garlic (minced), 2 stalks celery (chopped), 1 green bell pepper (chopped), and 1/4 cup chopped fresh parsley. Cook for 20 minutes, until softened.
- Stir in 1/2 cup raisins, 1 medium apple (chopped), 2 tablespoons fresh rosemary (chopped), and 1 tablespoon fresh sage (chopped).
- Cook for 10 more minutes.
- Preheat oven to 375°F (190°C).
- Spread 1/2 cup pecans on a baking sheet.
- Roast pecans in preheated oven for 8-10 minutes, or until fragrant. Watch carefully to prevent burning.
- Remove pecans from oven and combine with cooked rice, vegetables, 2 tablespoons tamari, 1 tablespoon umeboshi paste, and 1 tablespoon balsamic vinegar in a large mixing bowl.
- Season with salt and pepper to taste.
- Stuff rice mixture firmly into squash halves.
- Place squash in a roasting pan with 1/2 cup water.
- Cover with foil and bake for 45 minutes, or until squash is easily pierced with a fork.
- To serve, slice squash into 1-inch rings and garnish with fresh Italian parsley.
Nutrition Information (Approximate per serving)
Sodium
20 g
Sugar
71g
Fat
10g
Carbs
25g
