{"id":1387,"date":"2013-12-26T19:51:50","date_gmt":"2013-12-26T17:51:50","guid":{"rendered":"http:\/\/rosezkitchen.com\/blog\/?p=1387"},"modified":"2020-04-03T23:34:59","modified_gmt":"2020-04-03T21:34:59","slug":"%d7%93%d7%9c%d7%a2%d7%aa-%d7%a2%d7%a8%d7%9e%d7%95%d7%a0%d7%99%d7%9d-%d7%9e%d7%9e%d7%95%d7%9c%d7%90%d7%aa-%d7%91%d7%91%d7%99%d7%a9%d7%95%d7%9c-%d7%90%d7%99%d7%98%d7%99","status":"publish","type":"post","link":"https:\/\/rosezkitchen.com\/blog\/?p=1387&lang=en","title":{"rendered":"Slow-Cooked Stuffed Acorn Squash"},"content":{"rendered":"

\"2013-12-25<\/a><\/p>\n

Stuffed Acorn Squash Ingredients<\/h3>\n

7-8 units acorn squash
\n\u00bd amount cooked white rice<\/a>
\n\u00bd cup (prior to cooking) black lentils, cooked
\n1 tsp. cumin
\n\u00bd tsp. Baharat spice mixture<\/a>
\nsalt to taste<\/p>\n

Stuffed Acorn Squash Preparation<\/h3>\n

In a bowl, mix rice, lentils and seasoning well.
\nTaste and adjust seasoning, if necessary.
\nPeel and empty squashes.
\nGently cut squash bases to stand them in the pot.
\nFill each squash with the rice-lentil filling up to \u00be of its height.<\/p>\n

Ingredients<\/h3>\n

2 Tbsp. extra-virgin olive oil
\n1 large onion, finely chopped
\nWarm water
\n1-2 Tbsp. salt
\n1-2 tsp. dark-brown sugar
\n1 tsp. turmeric powder
\n\u00bd tsp. dry Thyme<\/p>\n

Preparation<\/h3>\n

In a wide, low-rimmed pot, heat the oil.
\nAdd the chopped onions and saut\u00e9 until golden-brown, stirring once in a while.
\nArrange the stuffed squashes in a single layer on the pot.
\nAdd warm water to cover the the squashes up to \u00be of their height.
\nSeason, stir well and bring to a boil.
\nUsing a ladle, lade the cooking fluids over the stuffed squashes, until they can take in no more.
\nTaste, fix seasoning (if necessary), cover pot, reduce heat and cook for 1\u00bd-2 hours until squashes are soft, but do not fall apart.<\/p>\n

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