It's Thanksgiving time. And once again there will be no calorie lecture or list of forbidden foods from me—just a few wonderful, healthy recipes from health-conscious chefs.
Acorn Squash Stuffed with Walnut-Apple Basmati Pilaf
Healthy recipe by Mollie Katzen author of Get Cooking: 150 Simple Recipes to Get You Started in the Kitchen (William Morrow Cookbooks ; 2009)
Makes 8 servings
- 1 cup brown basmati rice
- 1 3/4 cups water
- 1 1/2 tablespoons olive oil
- 2 medium acorn squash (about 2 pounds apiece) halved and seeded
- 1 teaspoon unsalted butter
- 1/2 medium onion, minced
- 2/3 cup chopped walnuts
- 1/4 teaspoon minced garlic (about half a small clove)
- 1/4 teaspoon salt (optional)
- 1 medium apple, chopped
- 1/4 cup dried cherries (halved or quartered, if overly large)
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Combine the rice and water in a medium saucepan and bring to a boil. Then turn down the heat to the lowest setting, cover and simmer undisturbed for 40 minutes.
Meanwhile, preheat the oven to 400°F. Line a baking tray with foil and coat it with 1 tablespoon of the olive oil. Place the squash cut-side-down on the tray and roast it in the center of the oven for 35 to 40 minutes, or until it is tender enough on the bottom to easily insert a fork or a sharp knife. Remove the tray from the oven, and let it sit while you prepare the filling. Turn the oven down to 300°F.