Wednesday, October 15, 2008

stuffed squash

This dish can be served hot or cold. If you plan to serve it cold, like a rice salad, you can prepare the squash and rice a day in advance.

2 acorn squash
1 cup white rice
1 cup wild rice
1/2 an onion diced
1 package Gimme Lean sausage style
12 small unsulphered dried apricots
1/2 cup walnuts
2 + 1 Tbsp extra virgin olive oil
1 Tbsp orange juice
2 tsp soy sauce

Cut each squash in half length wise and scoop out any seeds. Spray inside with your Misto or cooking spray and sprinkle with salt and pepper. Bake in a 350 degree oven for 45 minutes. Meanwhile, prepare each variety of rice. Wild rice needs 3 cups of water for each cup of rice, while the white rice needs only 2 1/2. There are rice mixes that could be substitutes, Lundberg farms makes some that are pretty darn tasty. When both rices are finished cooking, about 40 minutes, mix both in a bowl and add 2 Tbs. of olive oil and mix well to incorporate so the rice does not become sticky. Set aside and allow to cool.

Heat up a little olive oil in a pan and cook the sausage, breaking it down into bite sized pieces with a spoon or spatula while it cooks. Add the chopped onion and allow to cook until translucent, about 5 minutes.

Rough chop the apricots and walnuts and combine with the sausage and onion mixture. Add them to the rices mixture. Add soy sauce and orange juice, mix well. Season with salt and pepper and place in the refrigerator. When the squash and rice are cool to the touch, stuff the squash and serve!

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