-IBIS-1.5.0-
rx
recipe
stuffed squash
nutrition
definition
stuffed squash
ingredients:
1 acorn squash
1/2 cup raw brown rice OR 1 cup cooked rice
1 stalk celery, chopped
1/2 onion, chopped
1 clove garlic, chopped
1/2 tsp. each basil, tarragon, coriander
1-2 tbsp. sesame seeds
1/3 cup coarsely chopped almonds
6 oz. tomato juice
dash of cayenne
method:
1. Cut squash in half lengthwise and remove seeds; save to roast and eat like pumpkin seeds.
2. Place squash on a baking sheet cut side down, add 1/2 cup water to pan, and bake
at 400° F for about 30 minutes. Meanwhile, bring 1 cup water and 1/2 cup rice to boil then cook covered on low for 30 minutes.
3. Stir fry onion, celery and almonds in water until lightly cooked. Add rice and
spices to stir-fry and cook for a minute to blend flavors.
4. Stuff each 1/2 of squash with the rice filling.
5. Pour tomato juice over each half, and sprinkle heavily with sesame seeds.
6. Continue baking at 400° F until squash is tender. Test by poking with a fork.
7. Serve as a side dish or main dish. You may also prepare filling without squash.
(Rollo)
footnotes