1 serving (1 each) equals 275 calories, 7 g fat (1 g saturated fat), 0 cholesterol, 593 mg sodium, 53 g carbohydrate, 6 g fiber, 6 g protein.
In a large saucepan, combine the rice with contents of seasoning mix, broth, sage and thyme. Bring to a boil. Reduce heat; cover and simmer for 23-25 minutes or until rice is tender and liquid is almost absorbed. Meanwhile, in a large skillet, saute celery and onion in oil until tender. Stir in cranberries, pecans and parsley. Remove from the heat. Stir in rice mixture.
Cut squash in half widthwise. Remove and discard seeds and membranes. With a sharp knife, cut a thin slice from the bottom of each half so squash sits flat. Fill squash halves with about 1/2 cup rice mixture. Place in a greased 15-in. x 10-in. x 1-in. baking pan. Pour water into pan.
Coat one side of a large piece of heavy-duty foil with cooking spray. Cover pan tightly with foil, coated side down. Bake at 350° for 50-60 minutes or until squash is tender.Yield: 8 servings.
Originally published as Wild Rice Stuffed Squash in Taste of Home’s Holiday & Celebrations Cookbook Annual 2003, p119
The sisters in this recipe are the native American staples beans, corn and squash, which together offer a delicious main course for vegan diners.
2cloves garlic, minced divided
1tablespoon olive oil
1cup red onion, diced
2 serrano chiles, minced
1 (15 oz)can black beans, drained and rinsed
2cups corn kernels
2cups broccoli florets, diced
1 ½cups cooked wild or brown rice or quinoa(optional)
½cup fresh parsley, minced
Salt and pepper, to taste
Put olive oil and minced garlic in a small bowl, set aside.
Remove stem from squashes, and cut each in half, from top to bottom. Scoop out seeds and discard,
Brush inside of each squash with the garlic oil, place flesh side up on a microwavable plate, cover with waxed paper and cook on high 7-10 minutes.
While the squash is cooking, you can prepare the filling ingredients. Heat a pan, add olive oil, and sauté onion and chile for about 2 minutes, over medium-low heat.
Add garlic, black beans, corn, broccoli and rice. Cook for 3-5 minutes, keeping corn bright yellow and broccoli bright green. Stir in parsley, paprika, salt and pepper and continue to cook for about a minute. Adjust seasonings if needed.
Scoop corn and bean mixture into center or squashes. Serve right away.
IF YOU ARE NOT A STRICT VEGAN I WOULD ADD SOME SHREDDED PEPPER JACK CHEESE OVER THE TOP!
USING QUINOA AND RINSING THE BEANS VERY WELL, MAKE THIS A GLUTEN FREE DISH AS WELL!