Post by Loupy on Sept 7, 2010 20:13:16 GMT -7
Stuffed Acorn Squash with Wild rice
adapted by Linda Leigh-Kendall
Serves 2
Ingredients:
1 acorn squash (cut in half, seeded and poke flesh with a fork to help cook.)
1 package Uncle Bens Wild rice with seasoning packet.
1/4 teaspoon olive oil - divided
1/2 cup frozen peas
Salt and pepper to taste
1 Tablespoon chopped parsley for garnish
Instructions:
Make rice according to packag directions.
Bake 1 large to medium Acorn squash with 1/8 teaspoon of olive oil on each half.
Be sure to slightly pierce the flesh all around each half to help with even cooking.
Cook at 375 to 400 from 45 minutes to an hour.
Squash is done when it starts oozing out some of its liquid (when some foodies call as bleeding), you know its done.
Also You know it is done, when you can press the sides of the squash (the shells) and it gives in to your hands without holding rigid.
And when you see the insides soft enough to be able to make scooping out with a spoon very easy.
Scoop out 3/4 of the squash flesh leaving some in the squash shell.
Add that flesh to the rice already made and mix gently.
Take the Acorn shell, spoon half of the rice mixture into it and garnish with chopped parsley. Do the same with the other half.
Serve warm.
adapted by Linda Leigh-Kendall
Serves 2
Ingredients:
1 acorn squash (cut in half, seeded and poke flesh with a fork to help cook.)
1 package Uncle Bens Wild rice with seasoning packet.
1/4 teaspoon olive oil - divided
1/2 cup frozen peas
Salt and pepper to taste
1 Tablespoon chopped parsley for garnish
Instructions:
Make rice according to packag directions.
Bake 1 large to medium Acorn squash with 1/8 teaspoon of olive oil on each half.
Be sure to slightly pierce the flesh all around each half to help with even cooking.
Cook at 375 to 400 from 45 minutes to an hour.
Squash is done when it starts oozing out some of its liquid (when some foodies call as bleeding), you know its done.
Also You know it is done, when you can press the sides of the squash (the shells) and it gives in to your hands without holding rigid.
And when you see the insides soft enough to be able to make scooping out with a spoon very easy.
Scoop out 3/4 of the squash flesh leaving some in the squash shell.
Add that flesh to the rice already made and mix gently.
Take the Acorn shell, spoon half of the rice mixture into it and garnish with chopped parsley. Do the same with the other half.
Serve warm.
