acorn squash with polenta, wild rice...

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Acorn Squash Stuffed with Polenta, Wild Rice and Mushrooms

 

Recipe By :Jill Silverman Hough, food writer (Napa California)

Serving Size : 8 Preparation Time :0:00

Categories : Thanksgiving Vegetarian

{Posted}

 

Amount Measure Ingredient -- Preparation Method

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

4 small acorn squash -- halved lengthwise

seeds and membranes scraped out

Salt and freshly ground pepper -- to taste

1 cup wild rice

2 tablespoons olive oil

1 cup sliced shallots

1/2 pound fresh shiitake mushrooms -- cleaned, stemmed, quartered

1 tablespoon chopped fresh thyme -- (1 tsp dried)

1/2 pound spinach leaves -- (washed, trimmed)

1/2 cup grated Parmesan cheese

2 eggs

1 pound prepared polenta -- cut into 1/2-inch cubes

1/2 cup bread crumbs

 

1. Preheat oven to 375F.

 

2. Season flesh of squash generously with salt and pepper. Select enough baking

sheets to fit all eight halves in a single layer. Spray sheets with nonstick

cooking spray. Place squash cut sides down onto the sheets and roast for 30-40

minutes, until flesh is soft and easily pierced with a knife. Remove squash from

oven, but leave oven on.

 

3. Meanwhile, bring a pot of salted water to a boil. Add rice and cook until

tender, about 30 minutes. Drain and let cool.

 

4. While the rice and squash are cooking, heat olive oil in a large skillet. Add

shallots and saute for 2 minutes. Add mushrooms and sage and continue cooking

until mushrooms are tender, 5 to 7 minutes. Add spinach a little at a time,

until all the leaves are wilted. Remove from heat.

 

5. In a large bowl, combine cheese, eggs and polenta. Gently stir in rice and

mushroom mixture.

 

6. Form a mound of the stuffing on top of each squash half. Top each mound with

a tablespoon of breadcrumbs. Return to oven for 20 minutes, until ingredients

are heated through and slightly browned on top. Serves 8.

 

Note: Prepared polenta can be found in most major supermarkets in the

refrigerator section along with other prepared foods. It comes in a tube kind of

like what cookie dough comes in.

 

Per Serving: 545 Calories; 7g Fat; 17g Protein; 109g Carbohydrate; 14g Dietary

Fiber; 51mg Cholesterol; 195mg Sodium.

 

File <http://www.timesstar.com/Stories/0,1413,125~1549~1779381,00.html>

 

Source:

" Alameda Times Star 2003-11-20 "

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

 

Per Serving (excluding unknown items): 319 Calories; 7g Fat (18.7% calories from

fat); 12g Protein; 57g Carbohydrate; 6g Dietary Fiber; 51mg Cholesterol; 369mg

Sodium. Exchanges: 3 1/2 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 1 Fat.

 

NOTES : Vegetarian entrees at Thanksgiving table:

 

 

Nutr. Assoc. : 0 0 0 0 0 1358 3386 0 0 0 0 0 0