Stuffed small squashes with american rice pilaf
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Slivered almonds |
| Nonstick cooking spray | ||
| 2 | Acorn or Delicata squashes; halved lengthwise, | |
| And seeded | ||
| 2 | tablespoons | Vegetable oil or butter -; (to 3 tbspns) |
| 1 | small | Onion; minced |
| 1 | cup | Long-grain white rice |
| 2 | cups | Vegetable stock; chicken stock |
| Or water | ||
| 1 | Bay leaf | |
| Salt | ||
| Freshly ground pepper | ||
| ½ | cup | Dried cranberries |
| ¼ | teaspoon | Ground cinnamon |
| 1 | teaspoon | Finely grated orange rind |
Directions
Preheat oven to 375 degrees (you can bake the squash at any temperature between 325 and 400 degrees; adjust timing accordingly). 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 ¼ 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 ¼ 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 low heat until soft but not brown, about 5 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.
Recipe Source: St. Louis Post-Dispatch - 11-16-1998 By Faye Levy Formatted for MasterCook by Susan Wolfe - swolfe1@...
Converted by MM_Buster v2.0l.
Related recipes
- Baked stuffed squash
- Bountiful stuffed squash
- Columbian squash stuffed with dirty rice
- Gingered rice & apple stuffed squash
- Louisiana stuffed squash
- Pilaf-stuffed squash
- Quinoa-and-wild rice-stuffed squash
- Rice salad with squashes
- Rice stuffed acorn squash
- Squash and rice
- Stuffed miniature squash
- Stuffed spaghetti squash
- Stuffed squash
- Stuffed squash #1
- Stuffed squash #2
- Stuffed summer squash
- Stuffed sweet dumpling squash
- Stuffed winter squash
- Wild rice-stuffed squash
- Wild rice-stuffed winter squash