Monday, December 10, 2012

Tim's Stuffed Squash

Every now and then my very creative gourmet brother sends me a recipe he has "cooked up," shall I say, that is delicious and worth sharing. Here's his latest.

Tim's Stuffed Squash

1 delicata squash
2 cups cooked brown rice
1/2 yellow onion or a really big shallot
big handful of button or crimini mushrooms
1/4 cup dried cranberries
1/4 cup chopped pecans
scant 1/4 cup shredded coconut
chopped parsley to tate
salt and pepper to taste
3 tbsp Braggs Liquid Amino Acid or soy sauce

Slice the delicata squash in half lengthwise, seed it and brush the top with olive oil, then put it upside down on an aluminum lined cookie sheet. Bake at 350 degrees for 45 minutes. (Note: We substitute butternut squash, but we had to cut out some extra flesh after removing the seeds to make enough room for the stuffing mixture.)

Meanwhile, saute onion and mushroom in a little olive oil. Combine rice, onion, mushrooms, cranberries, pecans, coconut, and parsley in a bowl. Season with Braggs or soy sauce and salt and pepper to taste.

Check to be sure the squash is pretty well cooked. Scoop the rice mixture into the hole in each half. Pat with butter and bake 10-15 minutes, just to warm the stuffing all the way through.

Serves 4-6.

Thanks Tim. It was delicious!

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