Stuffed Small Squashes with American Rice Pilaf
Try this Stuffed Small Squashes with American Rice Pilaf recipe, or contribute your own.
Suggest a better descriptionINGREDIENTS
- 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
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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Nutrition
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| Serving Size: 1 Serving (438g) | ||
| Recipe Makes: 4 Servings | ||
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| Calories: 507 | ||
| Calories from Fat: 143 (28%) | ||
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| Amt Per Serving | % DV | |
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| 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 % | |
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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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