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Baked acorn squash filled with a seasoned rice stuffing with pecans and currants
2 acorn squash, halved
2 tbls olive oil
2 small onions, minced
½ tsp basil, dried
¼ tsp oregano, dried
1/8 tsp sage
2 cups brown rice, cooked
½ cup currants or craisins
½ cup chopped pecans or pepitas (pumpkin seeds)
3 tsp soy sauce
Preheat oven to 375-degrees. Bake squash cut-side down in baking dish with ½” water until tender, about 30-45 minutes; scoop out seeds and let cool.
Meanwhile, in medium-size saucepan, sauté onions in olive oil 5-6 minutes; add basil, oregano and sage, cook 2 minutes longer. Add rice, currants, nuts and soy sauce, to taste. If mixture seems too dry, stir in a few tablespoons water or vegetable broth.
Fill squash halves with rice stuffing. Heat, wrapped in foil in a pre-heated 350-degree oven approximately 45 minutes or until hot throughout; to heat in a microwave, place in a covered microwave safe dish, cook at 70%-power approximately 5 minutes or until hot throughout.
Serves 4
(Essential Recipes, published by the Culinary Business Academy)
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