Even though my husband and I are not vegetarian every once in a while we like to have a meatless main course which helps to cut down on both meal costs and calories.
I used to make a dish similar to this but with cous cous and Mediterranean seasonings and always used to use acorn squash. However my CSA share has yielded a great variety of squashes including delicata, carnival and red kuri.
*Any squash that can hold stuffing would be fine in this recipe but the carnival squash really was divine and all three of the aforementioned squashes have edible skins; just give them a good scrub before baking like you would a potato.
I cheated a little and used a bistro package of pre cooked unseasoned basmati rice which was heated slightly less than directed in the microwave one minute but we are quite picky eaters and it was very good! All was devoured and little miss Violet really enjoyed hers.
Roasted Squash with Pomegranate Rice Stuffing
Adapted from Chow com.
3 medium size carnival squash*
4 tablespoons butter, melted
2 tablespoons brown sugar
1/2 medium onion, finely chopped
2 medium shallots, finely chopped
1 celery stalk, finely chopped
1 carrot, finely chopped
2 cups (or 1 small bag of bistro rice) of any cooked rice mix
1/4 cup dried cranberries or raisins
2/3 cup pecans, chopped and toasted
1/2 cup chickpeas
seeds from half a pomegranate
1 tsp. thyme or Italian seasoning
salt and pepper to taste
Preheat oven to 450 and cut squash lengthwise and seed.
Place squash cut-side up on a baking sheet, brush with 2 tablespoons of melted butter, sprinkle with sugar and a little salt and pepper. Roast in the oven until just fork tender, about 25 to 30 minutes.
Meanwhile, place 1 tablespoon of the melted butter in a large frying pan over medium heat. When it foams, add the onion, shallots, carrot and celery, season with salt and pepper, and stir to coat. Cook, stirring occasionally, until just softened, about 6 minutes. Stir in the thyme and cook until just fragrant, about 1 minute.
Remove from the heat and stir in the rice, pecans, cranberries/raisins, chickpeas, the majority of the pomegranate seeds and measured salt and pepper.
Divide the rice filling among the roasted squash halves (about 1/2 cup for each) and drizzle the remaining tablespoon of butter over top. Continue roasting until the squash is completely fork tender, the edges have started to brown, and the filling is heated through, about 20 to 25 minutes.