Acorn Squash with Wehani Rice and Pecan Stuffing
| Yield: | 6 Servings |
| Categories: | Vegetables |
| 3 | Acorn squash | |
| 2 | c | Wehani rice or rice blend |
| 4 | c | Water |
| 1 | tb | Tamari |
| 1 | tb | Soy margarine or butter |
| 1 | c | Carrot, diced |
| 1 | c | Celery, diced |
| 1 | c | Onion, diced |
| 1/4 | ts | Dried thyme |
| 1/2 | ts | Fresh ginger, minced |
| 2 | tb | Pecan pieces |
| 1 | tb | Orange zest, minced |
| Sea salt | ||
| Freshly ground black pepper | ||
| GLAZE | ||
| 1 | c | Orange juice |
| 1 | tb | Honey or barley malt |
| 1/4 | ts | Cinnamon |
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