Instructions:
Preheat oven to 375°. Wash and dry 2 acorn squash.
Cut each in half lengthwise. Scrape out pulp and
seeds. Separate pulp from seeds. Wash seeds and
set aside.
Cover a baking tray with parchment paper. Coat
squash halves inside and out with sunflower oil,
and place face down on tray. Bake at 375° for 50
minutes, or until soft when knife is inserted.
Cover another baking tray with parchment paper.
Spread squash seeds on tray and drizzle over them
sunflower oil and Bragg’s (or tamari). Bake at 375°
for 10 to 15 minutes, or until lightly toasted. Toasted
seeds may be used as garnish for baked squash or
other dishes, or as a snack.
In a pressure cooker, melt ¼ cup butter over medium
heat. Add 1 cup chopped shallots and a pinch of
Celtic salt. Sauté about 5 minutes, until shallots
become translucent. Add soaked and drained wild
rice mixture, 21 3 cups water, 2 tablespoons vegetable
broth powder, 2 teaspoons dried basil, 1 teaspoon dried sage,
and ¾ teaspoon dried thyme.
Secure lid of pressure cooker and bring to a boil on high heat.
Lower heat and simmer for 12 minutes (the time required will
vary for different pressure cookers). Turn off heat. Let pressure
cooker cool until it is safe to open.
While rice is cooking, sauté in a skillet, until soft, 1 cup minced
celery in ¼ cup butter. When rice is done, mix together cooked
wild rice mixture, sautéed celery, ¾ cup fresh minced parsley,
1 3 cup toasted sunflower seeds, and salt and pepper to taste.
When acorn squash halves are done, fill with wild rice stuffing.
Garnish with fresh minced parsley.
Complete your Christmas meal with these flavorful recipes
from The Healing Kitchen:
- Braised Broccoli with Orange Dressing (page 147)
- Tofu Spinach Pasties (page 147)
- Mushroom Gravy (page 148)
- Maple Walnut Pie (page 149)
- Pie Crust Variations: Wheat-free Nut Crust or Whole Wheat Crust (page 150) |
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