Stuffed Squash

July 24, 2006

Stuffed Squash

(The Vegetarian Times Cookbook)

1 large squash (hubbard, buttercup, or 2-3 acorn squash)
2 tbs olive oil
3 onions, minced
6 celery stalks (with leaves)
1 tsp salt
1 cup soup stock or water
1 cup chestnuts, cooked and mashed * (or 1 cup dried chestnuts)
2 cups cooked brown rice, millet or bulgur #
Cayenne pepper to taste
1 tsp paprika
1 tsp crushed sage
1/2 cup toasted and chopped almonds

Split squash in half and scoop out seeds and membrane (seeds can be used in other recipes; they are quite delicious roasted). Heat 1 tbs oil in a skillet and saute onion. When it is lightly browned, add celery and saute a few minutes more. Add salt and 1/2 cup of water. Simmer for 10 minutes. Combine remaining ingredients. Fill squah cavities and brush sides with remaining oil. Place in a roasting pan and cover the whole pan with foil. Bake at 350 for 1-2 hours (hubbard squash usually takes much longer to bake than acorn).
Variation: Tamari soy sauce can be used to season squash.
Serves 6.

* Pureed chestnuts
# If desired, you can cook rice and chestnuts together. Pressure-cook 1 1/4 cups of rice with 1/2 cup dried chestnuts and 3 1/2 cups of water for 45 minutes. Or boil for 50 minutes increasing water to 4 cups.

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