Stuffed Squash with American Rice Pilaf - pareve
1/2 cup slivered almonds
Nonstick cooking spray
2 acorn or Delicata squashes, halved lengthwise and seeded
2 to 3 tablespoons vegetable oil
1 small onion, minced
1 cup long-grain white rice
2 cups vegetable stock or chicken stock
1 bay leaf
Freshly ground pepper
1/2 cup dried cranberries
1/4 teaspoon ground cinnamon
1 teaspoon finely grated orange rind
Preheat oven to 375 degrees (see note).
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
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 very low heat until
soft but not brown, about 10 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.
Note: You can bake the squash at any temperature between 325 and 400
degrees; adjust timing accordingly.
Source: "American rice pilaf makes tasty stuffing for winter
squash" Faye Levy St. Louis Post Dispatch