Delicata Squash Stuffed with Fruited Brown and Wild Rice
Summary
| Yield | |
|---|---|
| Source | © 2007 Jill Nussinow, MS, RD, The Veggie Queen |
| Prep Time | 15 minutes |
| Meal Type | Dinners |
| Step Number (6 steps program) | Step 5: Sautéed & Steamed Veggies with Sauces over Whole Grains |
Description
A delicious meal that will have everyone coming back for seconds.
Ingredients
- 4 delicata squash, medium-sized
- 1 1⁄2 cup brown and wild rice mix or 1 cup brown rice mixed with 1/2 cup red rice
- 3 cup water
- 1 cup dried raisins, cranberries, and tart cherries, or your favorites, chopped
- 1⁄2 cup walnuts, chopped or slivered almonds
- 1 tsp ground cinnamon
- 1⁄2 tsp ground nutmeg
- 1⁄2 tsp ground allspice
- 1⁄2 tsp ground cardamom
- 1⁄2 tsp freshly ground black pepper
- salt and pepper to taste
- 1 handful chopped parsley, optional
Instructions
Cook brown and wild rice 40 minutes with the lid on. Let sit for 5 more minutes, covered.
While the rice is cooking, cut the squash in half lengthwise, scoop out the seeds and put cut side down on a baking dish with a little water (about ½ cup) in the oven at 375 degrees F. Bake for 20 to 25 minutes until the squash is done. Remove from oven, turn over and set aside.
When the rice is cooked, put into a big bowl. Gently stir in the fruit, nuts, spices, salt and pepper. Fill the squash halves.
Bake for 5 minutes more, just to warm up the squash. Remove from the oven and top with chopped fresh parsley.
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