Add to: Recipe Box | Grocery List | Meal PlannerRecipe submitted by
mangomamma, 02/28/09
Stuffed Harvest SquashIngredients (use vegan versions): 1 acorn or carnival squash, halved and seeded
1/4 cup wild rice
1 1/3 cups water
1 tablespoon vanilla extract
1 tablespoon blackstrap molasses
1 handful raisins
6 dried apricots, diced
10 almonds or hazelnuts, sliced
Dash cinnamon and nutmeg
Directions:1) Sprinkle halved squash with cinnamon and nutmeg, place face down in veggie steamer or shallow baking dish with a little water. Steam or bake for about 30 minutes (350 degree Fahrenheit for oven), until the flesh is tender.
2) Boil wild rice in medium sauce pan. Add apricots, raisins, nuts, vanilla, molasses, cinnamon and nutmeg. Cook covered until rice is tender and all moisture is absorbed. Cook rice according to time on package.
3) Remove squash from baking dish or steamer and place face down to drain excess water. Once rice mixture is done, fill the seed cavity of each squash with rice mixture. Serve hot!
Note: This is a versatile recipe. You can replace the apricots and add 1/2 of a small chopped granny smith apple, celery, onion, soy crumbles with sage, golden raisins, chestnuts, walnuts. The variations are endless! I make this as a side dish several times a year, but I get VERY creative at Thanksgiving!
Source of recipe: My own recipe
Makes: 2, Preparation time: 15 minutes, Cooking time: 30 minutes
