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Company's Coming Stuffed Winter Squash Recipe

Company's Coming Stuffed Winter Squash Recipe

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Ingredients:

Serving

4 small delicata squash (about 4-inch diameter) or 4 small butternut squash (about 4-inch diameter) or 4 small banana squash (about 4-inch diameter) or 4 small acorn squash (about 4-inch diameter) or 4 small buttercup squash (about 4-inch diameter)
2 cups brown basmati rice
1 cup wild rice
6 cups water
3/4 tsp sea salt
2 tbsp olive oil
2 tsp cumin
1 tsp paprika
1 tsp dried thyme
1 tsp dried oregano
1 pinch cayenne
2 large yellow onions, diced
4 garlic cloves, minced
3 stalks celery, thinly sliced
1/2 red bell pepper, diced
1/2 yellow bell pepper, diced
1/2 bunch parsley, chopped (1 cup)
1 cup currants or 1 cup raisins
1 cup apple, diced
3 tbsp fresh rosemary, chopped
3 tbsp fresh sage, chopped
1 1/2 cups pecans
2 tbsp tamari
2 tbsp umeboshi vinegar or 2 tbsp use rice vinegar
1 tbsp balsamic vinegar
sea salt
fresh ground black pepper
parsley (to garnish )

Directions:

. Wash squash and trim ends. Cut squash crosswise into halves and scoop seeds out. Set aside.
Rinse basmati and wild rice in a strainer under cold running water. Heat 1 tablespoon olive oil in a large saucepan; add rice and cook 5 minutes. Add water to rice and bring to a boil. Reduce flame and cook covered 40 minutes or until water is absorbed and steam holes form in rice.
Heat 2 tablespoons olive oil in a large skillet. Add cumin, paprika, thyme, oregano and cayenne and sauté for two minutes. Add onions, garlic, celery, peppers and parsley. Cook 20 minutes. Stir in raisins, apples, fresh rosemary and sage. Cook 10 minutes more.
Preheat oven to 375°F . Spread pecans on a baking sheet. Place baking sheet in oven and roast pecans 8 to 10 minutes until theybegin to release their aroma. Be careful not to burn them. Remove pecans from the oven and combine them with the cooked rice,vegetables, tamari, umeboshi and balsamic vinegar in a large mixing bowl. Add salt and pepper to taste.
Stuff rice mixture firmly into squash halves. Place squash in a roasting pan with 1/2 cup water. Cover with foil and bake 45 minutes or until squash is easily pierced with a fork. To serve, slice squash into 1-inch rings and garnish with Italian parsley.
Note: Any leftover stuffing can be baked for 30 minutes at 375°F in a lightly oiled, covered 2-quart casserole.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	612.94 Kcal (2566 kJ)
Calories from fat	365.28 Kcal
		% Daily Value*
Total Fat	40.59g	62%
Sodium	503.33mg	21%
Potassium	491.07mg	10%
Total Carbs	59.65g	20%
Sugars	5.9g	24%
Dietary Fiber	7.87g	31%
Protein	9.64g	19%
Vitamin C	34mg	57%
Vitamin A	0.4mg	13%
Iron	33.9mg	188%
Calcium	112.3mg	11%

Amount Per 100 g
Calories	143.44 Kcal (601 kJ)
Calories from fat	85.48 Kcal
		% Daily Value*
Total Fat	9.5g	62%
Sodium	117.79mg	21%
Potassium	114.92mg	10%
Total Carbs	13.96g	20%
Sugars	1.38g	24%
Dietary Fiber	1.84g	31%
Protein	2.26g	19%
Vitamin C	8mg	57%
Vitamin A	0.1mg	13%
Iron	7.9mg	188%
Calcium	26.3mg	11%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

14.8

Points
17

PointsPlus

Good Points

saturated fat free,
low sodium,
cholesterol free

Bad Points

High in Sodium

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