Recipes Included On This Page Roasted Acorn Squash with Curry Stuffing - Vegan Thanksgiving Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Roasted Acorn Squash with Curry Stuffing - Vegan Thanksgiving Recipe By : Isabel Clark's ForkBytes Serving Size : 4 Preparation Time :0:00 Categories : Volume 10-03 Mar 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 acorn squash -- halved and cleaned 3 tablespoons extra-virgin olive oil -- divided 2 garlic cloves -- minced Sea salt and pepper 1 onion -- finely diced 3 teaspoons curry powder 1/4 cup golden raisins or currants 1 cup cooked whole grain of choice 1/2 cup parsley, chopped 1 zucchini -- diced 1/2 cup toasted pumpkin seeds, chopped Preheat the oven to 375F. Cut a small slice of each half of acorn squash from the bottom so it can sit flat on a baking sheet. Brush the squash with about 2 tablespoons of olive oil and sprinkle garlic, sea salt, and pepper over top. Place in the preheated oven and bake for 35 minutes. While the squash is cooking, heat the remaining oil in a skillet. Add the onions, curry powder and raisins or currants and sauté for about 3 minutes. Add the cooked grains and continue to cook for an additional 5 minutes. Remove from heat and mix in parsley and zucchini. After the 35 minutes, fill each squash cup with stuffing, top with chopped pumpkin seeds, and return to the oven to bake an additional 15 to 20 minutes or until squash is tender. Serve warm. Serves 4 Source: Isabel Clark's ForkBytes. Formatted by Chupa Babi in MC: 11.03.06 This easy recipe is a great way to enjoy seasonal ingredients and use up some leftover cooked whole grains. Any grain will work but I especially recommend millet, brown rice and/or barley. Contributed to the FareShare Gazette by Chupa; 11 March 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 200 Calories; 11g Fat (44.0% calories from fat); 3g Protein; 28g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol; 10mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1 Vegetable; 2 Fat.

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