Baby Dumpling Squash Stuffed With Rice Medley

By
Health Monitor Staff
Baby Dumpling Squash Stuffed with Rice Medley

Makes 6 servings

Ingredients
1 Tbsp extra-virgin olive oil
¼ tsp sea salt
¼ tsp ground allspice
¼ tsp red pepper flakes
¼ tsp ground cinnamon
6 to 8 baby dumpling squash, tops cut off, center and seeds scooped out 

Rice Medley
1 cup brown and wild rice blend
1 cup forbidden (black) rice
1 tsp sea salt
2 Tbsp extra-virgin olive oil
1 cup diced yellow onion
1 cup peeled and diced celery
2 Tbsp finely chopped shallots
2 pippin, Granny Smith or Fuji apples, peeled, cored and cut into small cubes
¼ tsp dried thyme
¼ tsp dried sage
½ cup dried cranberries, currants or raisins
1 cup chopped roasted pistachios (optional)

Directions
Preheat your oven to 350°F. Line a rimmed sheet pan with parchment paper. Combine the olive oil, salt, allspice, red pepper flakes and cinnamon. Brush the insides of the squash with the spice mixture. Arrange the squash, cut-side down, on the prepared sheet pan and roast for 20 to 25 minutes, or until tender. Check them at 20 minutes, touching the top of a squash with your finger. If they’re soft, remove them from the oven and cover with foil until ready for assembly.

To make the rice medley, in two saucepans bring 2 cups of water in each to a boil with ½ tsp salt in each pan. Add one type of rice to each pan, return to a boil, cover, and decrease the heat to low. Simmer until tender, about 30 minutes. Transfer both types of rice to one sheet pan and rake with a fork to separate the grains.

While the rice is cooking, heat olive oil in a sauté pan. Add the onion with a pinch of salt and sauté for about 5 minutes, until golden. Add the celery, shallot and apples and sauté for another 3 minutes. Add the thyme, sage and cranberries and sauté for 2 minutes more. Deglaze the pan with 2 Tbsp water.

In a large bowl, combine the vegetable-apple mixture with the rice. Taste the mixture; you may need to add a pinch or two of salt.

To assemble the dish, scoop the rice mixture into the squashes. Serve each squash topped with a sprinkling of the toasted pistachios. Serve all on a platter or individual plates as a main dish. 

Nutrition facts (per serving): calories 420, fat 9 g (saturated fat 1 g), cholesterol 0 mg, protein 8 g, carbohydrates 80 g, fiber 8 g, sodium 510 mg, sugars 18 g

Reprinted with permission from One Bite at a Time: Nourishing Recipes for Cancer Survivors and Their Families. © 2008 by Rebecca Katz with Mat Edelson, Celestial Arts, an imprint of Ten Speed Press, a division of the Crown Publishing Group, Berkeley, CA. Photo Credit: © 2004 by Scott Peterson.

Published
October 2013