Winter Squash with Apricot Stuffing

[Guest guest]

This recipe sounds delicious from the Nancy Berkoff of the Vegetarian

Resource Group. I plan on purchasing her Vegan Meals for One or Two

someday soon.

 

* Exported from MasterCook Mac *

 

Winter Squash with Apricot Stuffing

 

Recipe By : VEGAN PASSOVER RECIPES, Chef Nancy Berkoff, R.D.

Serving Size : 6 Preparation Time :0:00

Categories : Vegetables Vegan

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

Vegetable oil spray

2 cups uncooked matzah farfel

- or 4 whole matzah, crumbled

1 cup chopped red onion

1/2 cup chopped celery

- (complete with leaves if possible)

1 garlic clove -- minced

1 1/2 cups vegetable stock

1/2 cup chopped dried apricots

1/4 cup chopped cashews -- (optional)

2 Tablespoons chopped fresh parsley

2 teaspoons ground black pepper

3 acorn squash -- butternut

- cut in half and deseeded

- or small winter squash

 

The house will smell wonderful while you are baking this dish. Use a

selection of winter squashes to create variations.

 

Preheat oven to 375 degrees.

 

In a large pot, such as a Dutch oven, spray oil and allow to heat.

Add farfel, onion, celery, and garlic and allow to sauté for 6

minutes, or until very soft. Add stock, apricots, and cashews

(optional) and allow to simmer for 12 minutes, or until mixture is

thickened. Stir in parsley and pepper.

 

Place squash, cut side down on a baking sheet or shallow casserole.

Add water to cover 1 inch of the squash. Spray squash skin lightly

with vegetable oil. Bake for 20 minutes, until halfway cooked (still

fairly tough). (This can be done in a microwave also, cooking on HIGH

for 10-12 minutes.)

 

Remove squash from oven, turn upright and allow to cool for 5

minutes. Fill each squash half with stuffing. Bake for 50 minutes, or

until squash is soft (easily pierced with a knife).

 

Serve an entire half for an entrée portion or one quarter for an

appetizer portion.

 

 

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Per serving: 372 Calories; 5g Fat (11% calories from fat); 9g

Protein; 77g Carbohydrate; 1mg Cholesterol; 433mg Sodium

Food Exchanges: 4 Starch/Bread; 1/2 Vegetable; 1/2 Fruit; 1 Fat

 

 

Nutr. Assoc. : 0 25053 0 4712 0 0 0 0 0 2505 0 0 0 0 0

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