Wild rice-stuffed winter squash
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | large | Butternut squash |
| 1 | tablespoon | Sunflower oil |
| 4 | ounces | Mushrooms; preferably a wild variety such as crimini, shiitake, morel or oyster mushrooms; sliced |
| 2 | Garlic cloves; pressedor minced | |
| ¾ | teaspoon | Dill seed; coarsely ground |
| 5 | Green onions; finely sliced | |
| 3 | cups | Wild rice; cooked |
| ½ | cup | Hazelnuts or walnuts; lightly toasted; chopped |
| 2 | tablespoons | Parsley; minced |
| Pepper to taste | ||
| Salt to taste | ||
Directions
Cut squash in half lengthwise and place cut sidedown in a lightly greased baking dish. Bake at 350 degrees until just tender. Scoop out seeds and set aside.
Heat oil ina skillet over medium heat. Add mushrooms, garlic and dill seed and saute 1 to 2 minutes, until mushrooms appear moist. Stir in green onions, wild rice, ⅓ cup nuts and parsley. Season with pepper and salt to taste. Cool somewhat.
Spoon stuffing mixture into squash halves and press with back of spoon to fill cavity completely. Arrange in alightly greased baking dish. Sprinkle reserved nuts on top. Cover and bake at 350 degrees about 30 minutes, until suash is steaming when you lift lid. Remove cover and bake about 10 minutes longer, until top of filling is crisp. Serves 4
Helpful hint: Hazelnuts have a better flavor if skins are removed.
Bake shelled nuts in a preheated 325-degree oven for about 10 minutes, then wrap them in a kitchen towel and rub off as much of the skins as possible.
Per serving: 291 cal; 7 g prot; 14 g fat; 34 g carb; 497 mg sod; 5 g fiber
Vegetarian Times, Nov. 93/MM by DEEANNE
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