Stuffed Acorn Squash

Name: Stuffed Acorn Squash
Total time: 2 h
Yield: 8 servings
Ingredients: 4 small acorn squashes; 1/2 cup bulgur wheat; 1 cup cooked brown rice; 1/4 cup chopped, roasted, unsalted cashews; 1/2 medium yellow onion, minced; 1/2 -inch fresh ginger root, peeled and minced; 1 clove garlic, minced; 1/2 sweet red pepper, minced; 1/2 sweet green pepper, minced; 1 small jalapeno pepper, finely sliced; 1 tablespoon olive oil; 2 tablespoons tomato paste; 8 tablespoons low-fat yogurt; Salt and freshly ground black pepper to taste; 1 teaspoon mixed ground spices; Grind 4 or 5 cardamom seeds; 1/2 teaspoon coriander seeds; A small piece of cinnamon stick; 6 cloves cinnamon

By Nancy Harmon Jenkins

Total Time: 2 hours
Rating: 4(34)
Comments: Read comments

Featured in: Damage Control for The Holidays

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Ingredients

Yield:8 servings

4small acorn squashes
½cup bulgur wheat
1cup cooked brown rice
¼cup chopped, roasted, unsalted cashews
½medium yellow onion, minced
½-inch fresh ginger root, peeled and minced
1clove garlic, minced
½sweet red pepper, minced
½sweet green pepper, minced
1small jalapeno pepper, finely sliced
1tablespoon olive oil
2tablespoons tomato paste
8tablespoons low-fat yogurt
Salt and freshly ground black pepper to taste
1teaspoon mixed ground spices

Mixed Ground Spices

Grind 4 or 5 cardamom seeds
½teaspoon coriander seeds
A small piece of cinnamon stick
6cloves cinnamon

Ingredient Substitution Guide

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Preparation

Step 1
Preheat the oven to 350 degrees. Pierce each squash with a fork in a dozen places and roast for about 1 hour. Remove the squashes from the oven, let them cool slightly and then cut each one in half and scoop out the seeds.
Step 2
Place the bulgur wheat in a bowl and add 1½ cups of boiling water. Set aside to soften for at least 30 minutes.
Step 3
Drain the bulgur wheat and combine it in a bowl with the rice, cashews and spices. Mix well and set aside.
Step 4
Saute the onion, ginger, garlic and peppers in the olive oil over medium-low heat until they are soft but not brown.
Step 5
Add the bulgur wheat mixture to the saute pan and continue to cook over medium-low heat for 3 to 4 minutes. Mix in the tomato paste and add 2 tablespoons of yogurt. Remove from heat and stir until the yogurt is thoroughly incorporated. Then add the rest, 2 tablespoons at a time. Taste and season with salt and pepper if desired.
Step 6
Turn the oven up to 400 degrees. Mound about 4 or 5 tablespoons of stuffing in each squash half. Place the squashes on a cookie sheet and drizzle a little olive oil over them. Bake for 20 minutes, or until both stuffing and squashes are lightly browned. Serve immediately.