Jewish Recipes
Stuffed Squash with American Rice Pilaf Recipe
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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
Salt
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 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 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

 

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