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Herbed Rice Stuffed Delicata Squash


For the Roasted Squash:

3 Delicata squash

2 teaspoons salt

1 teaspoon black pepper

For the Herbed Rice:

2 cups Jasmine Rice

2 tablespoons extra virgin olive oil

4 teaspoons salt

½ cup chopped parsley

½ cup chopped cilatnro

2 tablespoons chopped green onion

1 tablespoon chopped mint

6 Tablespoons pomegranate seeds (or dried cranberries) 


For the Roasted Squash: 

Pre-heat the oven to 450 degrees on roast setting. Cut the squash into 2½ inch tubes and empty the seeds from the center. Toss the squash with the oil, salt, and pepper and place on a baking pan. Roast in the oven for 20-30 minutes until the tops of the tubes are brown.

For the Herbed Rice:

Coat the rice and salt in the oil and sauté for 2 minutes over medium heat. Add 3 cups boiling water and simmer for 18 minutes. Take the pot off the heat and rest it for 5 minutes. Mix the herbs and pomegranate in and rest for another 10 minutes. 

To Assemble: 

Stuff the roasted squash with the rice. Use the extra rice as a base for squashes. Bake for 10 more minutes until the rice on the top gets a bit crispy.


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