High-Flavor Low-Fat--Thanksgiving Stuffed Acorn Squash

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* Exported from MasterCook *

 

Thanksgiving Stuffed Acorn Squash

 

Recipe By :High-Flavor Low-Fat Vegetarian Cooking, Steven Raichlen

Serving Size : 9 Preparation Time :0:00

Categories : High-Flavor Low-Fat

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 small acorn squahes -- (preferably orange)

spray oil

FOR THE STUFFING:

1/2 cup currants

1 cup vegetable stock -- (warm)

1 1/2 tablespoons olive oil

2 onions -- finely chopped

4 stalks celery -- finely chopped

4 cloves garlic -- minced

2 apples -- cored and cut into 1/4 " dice (1 cup)

1 1/2 cups cooked corn kernels from 1 ear -- (optional)

1 1/4 cups very coarse fresh bread crumbs or finely

diced bread

5 tablespoons chopped fresh herbs

such as parsley, basil, tarragon, thyme,

and/or sage

1 teaspoon grated lemon zest

salt & freshly ground pepper

 

Preheat the oven to 350°F.

 

Cut the squashes in half widthwise. Cut a 1/4-inch slice off the top and bottom

so the halves will sit up straight without wobbling. Scoop out the seeds. Bake

the squashes, cut side down, on a baking sheet oiled with spray oil until soft,

about 40 minutes. Transfer the squashes to a cake rack to cool.

 

Prepare the stuffing: Plump the currants in the vegetable stock in a bowl for

10 minutes. Meanwhile, heat the olive oil in a large nonstick frying pan. Cook

the onion, celery, and garlic over medium heat until soft but not brown, about 3

to 4 minutes. Add the apple and corn (if using) and cook until the apple has

lost its rawness, about 3 minutes.

 

Transfer the mixture to a large bowl and stir in the bread crumbs, herbs, lemon

zest, currants with the stock, and salt & pepper to taste. The mixture should

be highly seasoned and moist but not wet. Add stock or salt as needed. Spoon

the stuffing into the baked squashes. The recipe can be prepared ahead to this

stage.

 

Just before serving, bake the stuffed squashes in a 375°F oven until thoroughly

heated, about 15-20 minutes.

 

 

 

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Per serving: 174 Calories (kcal); 4g Total Fat; (18% calories from fat); 4g

Protein; 33g Carbohydrate; trace Cholesterol; 328mg Sodium

Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 1/2

Fat; 0 Other Carbohydrates

 

NOTES : The photo in the book shows the tops of the squashes cut in an

attractive " zig-zag " pattern.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 2873 196 0 0 0 0