Add the rice and water to a small pot. Bring to a boil. Reduce heat and simmer for 40-45 minutes. When it?s done, all the water will be absorbed and the rice fluff with a fork.
While the rice cooks, preheat the oven to 400 degrees.
Because of the indent in the area of the squash where the vine connects, I decided to cut lengthwise.
Spoon out the seeds in each squash half. Season the cavity with salt and pepper. Place cut-side down on a baking sheet and cook for 30-40 minutes. When it is done, you will be able to press on the skin, and it will give because the inner flesh will be softened.
While it cooks, heat up the oil in a large pan and saute the vegetables along with the salt and pepper. About half way through the cooking time, add the currants, garlic, and spinach. When the vegetable mixture is cooked till it is soft and slightly browned, transfer the mixture to a medium mixing bowl. Add the rice and the toasted pecans.
Brown the meat in the pan you used to cook the vegetables. Add the browned meat to the vegetable mixture.
Place the mixture into the squash halves. Over-stuffing is just fine!
Bake uncovered for 25-30 minutes at 350 degrees.
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|Serving Size: 1 Serving (153g)|
|Recipe Makes: 3 Servings|
|Calories from Fat: 157 (51%)|
|Amt Per Serving||% DV|
|Total Fat 17.4g||23 %|
|Saturated Fat 1.7g||9 %|
|Monounsaturated Fat 10.3g|
|Polyunsanturated Fat 4.5g|
|Cholesterol 0mg||0 %|
|Sodium 5.3mg||0 %|
|Potassium 293.1mg||8 %|
|Total Carbohydrate 35.5g||10 %|
|Dietary Fiber 4.4g||18 %|
|Sugars, other 31g|
|Protein 5.3g||8 %|
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Calories per serving: 309
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