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Name: Stuffed Small Squashes with American Rice Pilaf
Prep time: 30 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: 1/2 c Slivered almonds; Nonstick cooking spray; 2 Acorn or Delicata squashes;; And seeded; 2 tb Vegetable oil or butter -;; 1 sm Onion; minced; 1 c Long-grain white rice; 2 c Vegetable stock; chicken; Or water; 1 Bay leaf; Salt; Black Pepper freshly ground; 1/2 c Dried cranberries; 1/4 ts Ground cinnamon; 1 ts Finely grated orange rind

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INGREDIENTS

1/2 c Slivered almonds
Nonstick cooking spray
2 Acorn or Delicata squashes;
And seeded
2 tb Vegetable oil or butter -;
1 sm Onion; minced
1 c Long-grain white rice
2 c Vegetable stock; chicken
Or water
1 Bay leaf
Salt
Black Pepper ; freshly ground
1/2 c Dried cranberries
1/4 ts Ground cinnamon
1 ts Finely grated orange rind

Servings

INSTRUCTIONS

Preheat oven to 375 degrees (you can bake the squash at any temperature between 325 and 400 degrees; adjust timing accordingly). Toast almonds on baking sheet in oven, stirring once or twice until very lightly browned, about 5 minutes. Transfer to plate. Lightly coat heavy roasting pan with cooking spray. Add water about 1/4 inch deep. Place squash halves in pan, cut-sides down. Bake about 40 minutes or until tender when pierced with fork.

Remove from oven. (To cook squash in microwave: Place 1 halved squash, cut-side down, in baking dish containing about 1/4 inch water. Cover and cook acorn squash about 12 minutes or Delicata squash 8 minutes, until just tender. Remove from pan. Repeat with second squash.) About 30 minutes before squash is ready, prepare pilaf: Heat oil in deep skillet or saute pan. Add onion; saute over low heat until soft but not brown, about 5 minutes.

Add rice; increase heat to medium and saute, stirring, about 2 minutes. Add stock, bay leaf and salt and pepper to taste. Bring to a boil. Stir once. Cover; reduce heat to low. Cook for 10 minutes. Add cranberries without stirring. Cover; cook about 8 minutes, until rice is just tender. Discard bay leaf. Fluff rice lightly with fork; lightly stir in cinnamon, orange rind and almonds. Taste and adjust seasoning. Fill squash halves with stuffing. Place in roasting pan, stuffing-side up. Bake until stuffing is hot, about 10 minutes. Serve remaining stuffing separately. Yield: 4 servings.

NOTES

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Stuffed Small Squashes with American Rice Pilaf

1/2 c Slivered almonds 
  Nonstick cooking spray 
2  Acorn or Delicata squashes; 
  And seeded 
2 tb Vegetable oil or butter -; 
1 sm Onion; minced 
1 c Long-grain white rice 
2 c Vegetable stock; chicken 
  Or water 
1  Bay leaf 
  Salt 
  Black Pepper freshly ground
1/2 c Dried cranberries 
1/4 ts Ground cinnamon 
1 ts Finely grated orange rind

Preheat oven to 375 degrees (you can bake the squash at any temperature  between 325 and 400 degrees; adjust timing accordingly). Toast almonds on  baking sheet in oven, stirring once or twice until very lightly browned,  about 5 minutes. Transfer to plate. Lightly coat heavy roasting pan with  cooking spray. Add water about 1/4 inch deep. Place squash halves in pan,  cut-sides down. Bake about 40 minutes or until tender when pierced with  fork.

Remove from oven. (To cook squash in microwave: Place 1 halved  squash, cut-side down, in baking dish containing about 1/4 inch water.  Cover and cook acorn squash about 12 minutes or Delicata squash 8 minutes,  until just tender. Remove from pan. Repeat with second squash.) About 30  minutes before squash is ready, prepare pilaf: Heat oil in deep skillet or  saute pan. Add onion; saute over low heat until soft but not brown, about 5  minutes.

Add rice; increase heat to medium and saute, stirring, about 2  minutes. Add stock, bay leaf and salt and pepper to taste. Bring to a boil.  Stir once. Cover; reduce heat to low. Cook for 10 minutes. Add cranberries  without stirring. Cover; cook about 8 minutes, until rice is just tender.  Discard bay leaf. Fluff rice lightly with fork; lightly stir in cinnamon,  orange rind and almonds. Taste and adjust seasoning. Fill squash halves  with stuffing. Place in roasting pan, stuffing-side up. Bake until stuffing  is hot, about 10 minutes. Serve remaining stuffing separately. Yield: 4  servings.

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Theseehawks

Nutrition

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Serving Size: 1 Serving (438g)
Recipe Makes: 4 Servings

Calories: 507
Calories from Fat: 143 (28%)

Amt Per Serving		% DV

	Total Fat 15.8g	21 %
	Saturated Fat 1.6g	8 %
	Monounsaturated Fat 9.4g
	Polyunsanturated Fat 4.1g
Cholesterol 3.6mg		1 %
Sodium 182mg		6 %
Potassium 1063.7mg		28 %
Total Carbohydrate 83.1g		24 %
	Dietary Fiber 6.5g	26 %
	Sugars, other 76.6g
Protein 11.8g		17 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 507

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REVIEWS

Theseehawks

Delicious. I used delicata squash with vegetable bouillon instead of stock. I also left out the cinnamon but may try it next time. Half a recipe for one small to medium delicata squash is plenty. I also added a picture. I hope the submitter does not mind.

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