Dairy Free,  Gluten Free,  Kosher,  Main courses,  Parve,  Pre-preparation required,  Shavu'ot,  Side Dishes,  Soy Free,  Starters,  Vegan,  Vegetarian

Slow-Cooked Stuffed Acorn Squash

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2013-12-25 13.19.19

Stuffed Acorn Squash Ingredients

7-8 units acorn squash
½ amount cooked white rice
½ cup (prior to cooking) black lentils, cooked
1 tsp. cumin
½ tsp. Baharat spice mixture
salt to taste

Stuffed Acorn Squash Preparation

In a bowl, mix rice, lentils and seasoning well.
Taste and adjust seasoning, if necessary.
Peel and empty squashes.
Gently cut squash bases to stand them in the pot.
Fill each squash with the rice-lentil filling up to ¾ of its height.

Ingredients

2 Tbsp. extra-virgin olive oil
1 large onion, finely chopped
Warm water
1-2 Tbsp. salt
1-2 tsp. dark-brown sugar
1 tsp. turmeric powder
½ tsp. dry Thyme

Preparation

In a wide, low-rimmed pot, heat the oil.
Add the chopped onions and sauté until golden-brown, stirring once in a while.
Arrange the stuffed squashes in a single layer on the pot.
Add warm water to cover the the squashes up to ¾ of their height.
Season, stir well and bring to a boil.
Using a ladle, lade the cooking fluids over the stuffed squashes, until they can take in no more.
Taste, fix seasoning (if necessary), cover pot, reduce heat and cook for 1½-2 hours until squashes are soft, but do not fall apart.