Stuffed Winter Squash [WF/GF/DF/V]
By Debra Smith
Ingredients
1 large sized winter squash, halved and seeds removed
3/4 cup wild rice
2 cups water
1 cup onion, chopped
1 clove of garlic, minced or 1 teaspoon granulated garlic
2 tablespoon oil
1 cup gluten-free bread crumbs, or crushed rice cereal
1/2 teaspoon dried sage
1/2 teaspoon dried thyme
Salt to taste
1 cup apple juice
1/2 cup raisins, optional
Instructions
I prefer buttercup squash for this recipe, but you can use whatever kind of squash you prefer. This winter squash dish is perfect on a special occasion as an accompaniment to a variety of roasted meats such as turkey, pork, or beef. It can also be used as a centerpiece for a special vegetarian meal with baked potatoes and cranberries and warm cornbread.
In a medium sauce pan bring the water to a boil, add the wild rice, and return to a boil. Reduce the heat to low and cover the rice. Allow to cook for about 40 minutes or until most of the water is absorbed and the rice is tender. Preheat oven to 350°. While the rice is cooking place the squash, cut side down, on a lightly oiled baking sheet. Bake for 30 minutes or until easily pierced with a fork. Into a large bowl, scoop out the insides of the squash, leaving 1/2" inch along the edges of the shell. Set aside.
In a large skillet, add the oil and sauté the onion and garlic until the onion is translucent. Stir in the drained wild rice, bread crumbs, sage, thyme, and salt. Add this mixture to the squash pulp, along with the apple juice and raisins. Blend well. Spoon this into the shells and place in a large casserole, or baking dish. Cover and bake for 20 minutes to heat thoroughly. Makes 4 to 6 servings.