squashes, such as acorn or even small pumpkins, work well in this
recipe and they make an impressive vegetarian main course for a winter
dinner.Prep time: 25 minutesCooking time: 45 minutesYou Will Need1 cup mixed basmati and wild rice3 cups water4 small acorn squashes3/4 cup cooked chestnuts (canned or vacuum packed), roughly chopped1/2 cup dried cranberries1 small red onion, finely chopped2 tablespoons chopped fresh thyme2 tablespoons chopped parsley1/2 cup grated mozzarella cheeseSalt and pepperWhat to Do1.
Put the rice in a saucepan, add the 3 cups water, and bring to a boil.
Cover, and simmer very gently until the rice is just tender, about 20
minutes. Drain off any excess water.2. Meanwhile, preheat the
oven to 350°F. Using a large, sharp knife, slice off the top quarter
(stalk end) of each squash. Set aside these little hats, then scoop out
the seeds and fiber from the center of the squashes using a small
spoon. Trim the bases to make them level, if necessary. Season the
cavity of each squash lightly with salt and pepper, then place them in
a large ovenproof dish or roasting pan.3. Mix together the
rice, chestnuts, cranberries, onion, thyme, parsley, and mozzarella in
a large bowl. Season lightly with salt and pepper.4. Spoon the
rice stuffing into the squashes, pressing it down, and mounding it up
neatly on top. Replace the reserved "hats" on top. Bake until the flesh
of the squash is tender when pierced with a small, sharp knife, about
45 minutes.Serve hot. Yum!Some More IdeasUse
other winter squashes such as small pumpkins instead of acorn squash.
The cooking time can vary from 45 to 60 minutes, depending on the type
of squash and its size. Replace the mozzarella with other cheeses, such