Winter Squash with Rice Stuffing Recipe

Winter Squash With Rice Stuffing Recipe

Ingredients

Makes 4 servings

• 1 large kabocha squash or other large winter squash, halved and seeded
• salt
• 1 tablespoon canola or grapeseed oil
• 6 green onions, minced
• 2 garlic cloves, minced
• 1/2 cup slivered almonds
• 2 teaspoons grated fresh ginger
• 2 cups cooked black forbidden rice
• 1/4 cup minced fresh parsley or cilantro
• freshly ground black pepper
• 1 teaspoon toasted sesame oil

Method

1. Preheat the oven to 350°F
2. Lightly oil a 9 x 13-inch baking pan and set aside
3. Season the squash halves with salt and place them in the prepared pan, cut side down
4. Add 1/4 inch of water to the pan and cover tightly with foil
5. Bake until slightly softened, about 20 minutes
6. In a large skillet, heat the oil over medium heat; add the green onions, garlic, almonds and ginger and cook until the almonds are slightly toasted, about 5 minutes
7. Transfer to a large bowl
8. Add the rice, parsley and salt and pepper to taste
9. Mix thoroughly to combine well, then taste, adjusting seasonings if necessary
10. Turn the roasted squash halves over, cut side up and fill the squash cavities with the stuffing, packing tightly
11. Cover and bake until the stuffing is hot and the squash is tender, about 45 minutes
12. Drizzle with toasted sesame oil before serving
13. Serve immediately

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