Roasted Acorn Squash Stuffed With Black Rice, Pecans, Dried Cranberries and Tempeh
Yields: 8 servings Squash:
• 4 acorn squashes (1½ lb each) • 4 tsp olive oil • 1/2 tsp sea salt Rice:
• 1 Tbsp olive oil • 3/4 cup finely diced onion
• 1 cup Chinese black rice (also called Forbidden Black Rice)
• 1/2 tsp sea salt • 1/4 tsp ground cinnamon • 1/4 tsp ground coriander • 2 cups water • 4 oz tempeh, crumbled Roasted Pecans and Cranberries:
• 1 cup coarsely chopped pecans • 1 tsp minced ginger root • 4 tsp olive oil • 1 tsp ground coriander • 1/4 tsp ground nutmeg
Preheat oven to 375° F.
Cut squashes in half lengthwise, then scoop out the seeds. Brush the interior, plus the cut sides of the squashes with the 4 teaspoons oil, then sprinkle with 1/4 teaspoon sea salt. Arrange squash halves on a baking sheet, cut side down.
Roast for 40 to 50 minutes on the upper middle rack of the oven until tender when pierced with a fork.
While the squash is roasting, place a medium, heavy saucepan over medium heat and pour in one tablespoon of olive oil.
Add the onion and sauté for two to three minutes, until the onion begins to soften. Stir in the rice, salt, cinnamon and coriander. Cook and stir for 30 seconds.
Pour in the water and bring to a boil, then cover and simmer over very low heat for 30 to 60 minutes, until rice is tender. Scatter crumbled tempeh over the cooked rice. Cover the pan, then take it off the stove and let it rest for 10 minutes.
While the rice is cooking, combine pecans, ginger, four teaspoons olive oil, one teaspoon coriander, nutmeg and ¼ teaspoon salt.
Pour this mixture into an eight-by-eight-inch baking pan; roast at 375° F for 15 minutes on the bottom middle oven rack, stirring halfway through.
Stir in the sage, dried cranberries and maple syrup. Roast for another 10 minutes, then remove from the oven.
Arrange squash halves, cut side up, on a serving platter. Combine rice with the pecan mixture and divide among the squash halves, pressing gently so the stuffing stays put.
If made one day ahead, cover and reheat in a 350˚ F oven until heated through. Recipe courtesy of Laurie Gauguin, LaurieGauguin.com
42 NA Triangle www.natriangle.com
• 1/4 tsp sea salt • 10 large sage leaves, chopped • 1 cup dried cranberries • 2 Tbsp maple syrup
Grain-Free Sage and Pecan Stuffing
• 1 cup pecans • 1 Tbsp coconut oil
• 1 medium yellow onion, chopped
• 2 cloves garlic, minced • 3 stalks celery, diced
• 4 cups raw cauliflower rice (prepackaged or via a grater or food processor shredding blade)
• 1 Tbsp fresh sage, chopped • 2 tsp fresh thyme, chopped • 1/2 tsp kosher or sea salt
• 1/4 tsp freshly ground black pepper
• 1/4 cup chopped fresh Italian parsley
Preheat oven to 250˚ F.
Spread pecans on a baking sheet and place in the oven until lightly toasted, about five minutes. Monitor to ensure the nuts don’t burn.
Remove pecans from the oven and place in a food processor. Coarsely chop and set aside.
Heat coconut oil in a large pan over medium heat. Add onions, garlic and celery and cook until onions are translucent, about five minutes.
Add the pecans, cauliflower rice, sage, thyme, salt and pepper and cook for seven to 10 minutes, until the rice is tender.
Add additional salt and pepper if desired.
Toss with parsley and serve hot.
Recipe courtesy of Sonnet Lauberth, InSonnetsKitchen.com/60-healthy-
photo by Stephen Blancett
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