|4 ounces||Onion; chopped|
|4 ounces||Carrots; sliced|
|1 ounce||Currants; zante|
|2 ounces||Cranberries; dried|
|2 ounces||Raisins; seedless|
|3 ounces||Prunes; coarse chop|
|2 tablespoons||Orange peel; chopped fine|
|4 ounces||Orange juice;; (fresh if available)|
|1 teaspoon||Ginger; ground|
|2 teaspoons||Salt; or to taste|
|4 cups||Brown rice; cooked|
|6 pounds||Winter squash; delicata preferred|
Here is my own variation on a stuffed squash. These were great, I only wish the Delicata season lasted longer here! Sweet/Savory Stuffed Winter Squash [vegan] By: Charisa Martin Yield: 12 servings
Squash: I use the delicata squash--a yellow and green striped squash that average about a pound each. The delicata are very sweet and lends itself to individual servings; however, any winter squash will work. Wash well, cut down the center, lengthwise. Scoop out the seeds. Place the halves in a 13x9 shallow baking pan with about 1 cup of water in the bottom of the pan (makes for easy clean-up.)
Filling: Cook the rice (about 2 cups dry rice with 4 cups water) Steam saute the onions and carrots--first saute the onion until glazed and brown, then add the carrot along with a little water, cook until tender.
Chop the prunes, and mix the fruit with the steamed carrot/onion mix.
Toss all of the ingredients (except the squash halves) together. Fill the squash, distributing the filling evenly.
Cover the baking pan with foil. Bake at 350 degrees for 60 minutes.
This dish is great hot, warm and cold. If you've used a tender skin winter squash, you can eat the whole thing--skin and all.
To your health!
Nutritional info per serving: kcal: 220.9, fat: 1.2g, sat. fat: .2g, cholesterol: 0, carbohydrate: 51.9 g, dietary fiber: 5.4g, protein: 5.5g, sodium: 405mg.
Percentages based on a 2000 kcal daily diet: A: 241%, C: 60%, Calcium: 10%, Iron: 13%.
Posted to fatfree digest V98 #009 by Charisa Martin <charisa@...> on Jan 4, 1998
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