Pilaf Stuffed Acorn Squash
with Cranberries
Salmon
4 acorn squash, halved lengthwise; seeds and membrane removed
1 cup organic brown rice
1/2 cup wild rice
4 cups vegetable broth or water
1 tablespoon walnut or olive oil
1 medium onion, chopped
3/4 cup diced celery
21/2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1/8 teaspoon ground cardamom
1/2 teaspoon sea salt
1/2 teaspoon coarsely ground black pepper
1/2 cup dried cranberries
1/2 cup dried apricots, diced
1/2 cup pecans, coarsely chopped
Serves 8
Preheat oven to 375º.
Cook both varieties of rice together in broth or water
Place squash halves, cut side down, into 2 large baking dishes or baking sheets about 1 inch
apart. Bake for 30 minutes.
Meanwhile in a medium skillet, sauté onion in oil until transparent. Add the celery and
spices and sauté 2-3 minutes more.
Pour the cooked rice into a large mixing bowl and add the onion mixture, the cranberries,
apricots, and nuts. Mix well.
When done, remove the partially baked squash from the oven. Place in casserole dish; fill
each squash cavity with pilaf, pressing firmly and mounding as much as possible.
Cover with aluminum foil and bake for 30 minutes or until squash is tender when pierced
with a fork.
Note: Bake 1/2 squash per person you are serving. If you have more Pilaf than you need, simply
place in a baking dish and bake for 30 minutes to serve as a side dish.
3918 Ruger Drive • Royse City, Texas 75189 • 888.442.2124
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http://www.bioinnovations.net/