A Taste of The Andes- Stuffed Squash

[Guest guest]

This dish is outrageous, and looks beautiful!

 

 

AHUYAMA RELLENA (STUFFED SQUASH)(Serves 20) I usually buy a medium Hubbard squash (also known as Crew Neck squash) at our local farmer's market. If there are no Hubbards in your area, a good-size pumpkin also works well. Choose one that will fit in your oven and for which you have a large enough pan - I usually get one that fits into my 16" by 11" pan. One medium Hubbard squash (Ahuyama)2 teaspoons mustard seeds1 Tablespoon oil2 Tablespoons grated ginger4 large onions, chopped3 garlic cloves, minced1 cup chopped carrots 4 cups squash flesh cut into small cubes3 apples cored and chopped1 teaspoon nutmeg1 teaspoon cinnamon1/2 teaspoon allspice4 cups cooked Kashi (cooked millet or rice can be substituted for the Kashi)1 cup raisins1/2 cup chopped walnuts1/2 cup slivered almonds Sauce:1 cup orange juice1 cup maple syrup1 cup tamari Preheat the oven to 400 degrees. Cut the top portion of the squash as if to make a lid, scoop the seeds as well as some of the flesh and set squash aside in a large oven pan. In a non-stick covered pan, roast the mustard seeds until they stop popping and set aside. In a wok or large skillet, sauté the ginger, onion, and garlic in oil. Once the onions are tender add the carrots, squash cubes, apples, nutmeg, cinnamon, and allspice, mix well and cook over low heat for 10 minutes. Transfer to a large bowl and mix in the cooked Kashi, mustard seeds, raisins and walnuts. Mix the orange juice, syrup, and tamari and set aside. Stuff the squash with the kashi mixture, pour over the orange juice-syrup-tamari, and top with a layer of almonds. Cover with the squash lid and cover the bottom of the pan with 1" of water; bake for 1-1/2 hours or until the squash is tender. (Prick it with a fork, if it goes through the skin easily it is ready.) Total calories per serving: 171 Fat: 5 grams