Gingered rice & apple stuffed squash
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | mediums | Acorn squash |
| ¾ | cup | Brown rice -- raw |
| 2 | tablespoons | Tamari soy sauce |
| 1 | teaspoon | Olive oil |
| 1 | small | Onion -- chopped |
| 2 | mediums | Apples, peeled -- sliced |
| ⅓ | cup | Chopped almonds |
| ½ | cup | Skim milk |
| ¼ | cup | Dry red wine |
| 2 | tablespoons | Honey |
| 2 | teaspoons | Ginger -- freshly grated |
| 1 | teaspoon | Curry powder |
| ½ | teaspoon | Nutmeg |
Directions
Preheat oven to 350=B0. Cut squashes in half, place cut side down on bakin= g sheet, and cover with foil. Bake 35 to 45 minutes, until tender. Meanwh= ile, cook rice with tamari. When squash is cool enough to handle, scoop ou= t pulp. Chop pulp and set aside. Saute onion and apples in oil until soft= ened. Stir in cooked rice and remaining ingredients. Stuff squash halves w= ith rice mixture, arrange in baking dish and bake for 20 minutes.
Recipe By :
From: owner-Mm-Recipes@... O