Acorn Squash With Wehani Rice And Pecan Stuffing Recipe
Servings: 6
Ingredients
- 3 x Acorn squash
- 2 c. Wehani rice or possibly rice blend
- 4 c. Water
- 1 Tbsp. tamari soy sauce
- 1 Tbsp. Soy margarine or possibly butter
- 1 c. Carrot diced
- 1 c. Celery diced
- 1 c. Onion diced
- 1/4 tsp Dry thyme
- 1/2 tsp Fresh ginger chopped
- 2 Tbsp. minced pecans
- 1 Tbsp. Orange zest chopped Sea salt Freshly grnd black pepper
- 1 c. orange juice
- 1 Tbsp. honey or possibly barley malt
- 1/4 tsp cinnamon
Directions
- Halve squash lengthwise. Seed, then steam for 20 min (squash won't be fully cooked). Set aside. (May be prepared one day ahead. Chill.)
- Bring water and tamari to a boil in a 2-qt saucepan over medium-high heat. Add in rice and return to a boil. Reduce heat and simmer, covered, till liquid is absorbed and rice is tender. (Rice may be cooked up to 2 days ahead; chill till used.)
- For Stuffing: In a large skillet, saute/fry carrots, celery, onion, thyme and ginger in margarine or possibly butter till onions are golden brown. Thoroughly toss in pecans, orange zest and rice. Season with salt and pepper to taste. Remove from heat and set aside. (Stuffing may be prepared 1 day ahead and refrigerated.)
- Put glaze ingredients into a small jar and shake vigorously to combine. Keep refrigerated till ready to use. (Glaze may be prepared a day ahead.)
- One hour before serving, preheat oven to 375 F. Mound stuffing mix into each squash half to about 2 inches over top of squash.
- Place stuffed squash halves in a baking pan filled with 1/2 c. of water. Drizzle some glaze over stuffing and brush onto squash. Cover with foil and bake 20 min.
- Drizzle remaining glaze over squash, and continue baking, uncovered, for another 20 min till glazed and lightly browned. Serve immediately.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 432g | |
| Recipe makes 6 servings | |
| Calories 142 | |
| Calories from Fat 27 | 19% |
| Total Fat 3.14g | 4% |
| Saturated Fat 1.36g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 5mg | 2% |
| Sodium 202mg | 8% |
| Potassium 802mg | 23% |
| Total Carbs 29.43g | 8% |
| Dietary Fiber 4.0g | 13% |
| Sugars 8.68g | 6% |
| Protein 2.48g | 4% |
