This recipe can be used as a side for almost any type if meat, or if it’s a quiet night at home this would be perfect for a main and a side of salad.
INGREDIENTS AND PREPARATION
2 Acorn Squash cut in half (any type of squash would do really but the shape of the acorn squash is so pretty)
1/4 cup of Olive Oil (divided into two)
1 Knob of Butter
1 cup of Basmati Rice
1 Tsp. of Turmeric
1 Chopped White Onion
1 Crushed Garlic Clove
1/2 Tbsp. of Ground Cumin
1/2 Tbsp. of Ground Coriander
1/2 Tbsp. of Ground Nutmeg
1 1/2 cups of chopped Parsley (take the time to chop it finely)
1/2 cup of Plumped Raisins (allow raisins to soak in hot water for about 5 Minutes)
1/2 cup of chopped Olives (preferably Green Olives)
1. Preheat the oven to 400° F. Drizzle one portion of the olive oil onto the squash and sprinkle with salt and pepper. Place cut side down on a non-stick baking dish and place in the over for 15-20 minutes, or until they are fork tender.
2. While the squash is roasting, prepare the filling. Place the rice in a non-stick pot with enough water to cook to where it is almost ready to eat (remember we are putting this back in the oven, we don’t want the rice to turn to mush). Make sure that the rice is a little Al Dente.
3. Add a knob of butter and a glob of olive oil to a none stick skillet. Add onions, and garlic and allow to soften completely (about 10 minutes). Add the turmeric, coriander, cumin, nutmeg olives and rice into the mixture.
4. Add raisins and parsley and allow all the flavours to familiarize, as well as the parsley to soften up a bit. (Another 10 minutes) Salt and pepper to taste.
5. Stuff the squash with the rice mixture, place back into the oven for another 10 minutes. Serve and enjoy!