Recipe: Basmati and Wild Rice over Acorn Squash (Vegetarian Times recipe)

BASMATI AND WILD RICE OVER ACORN SQUASH

This is a fantastic one-dish dinner party entree.

FOR THE SQUASH:
1 Tbsp. olive oil
1 tsp. pure maple syrup
1 tsp. low-sodium soy sauce
1/4 tsp. ground cinnamon
2 Tbsp.
2 acorn squash (2 lb.), quartered

FOR THE RICE:
1/4 cup pine nuts
1 1/2 cups uncooked basmati-wild rice mix
1 Tbsp. olive oil
1 small red onion, diced (3/4 cup)
2 cloves garlic, minced (2 tsp.)

FOR THE VEGETABLES:
2 Tbsp. olive oil
1 small fennel bulb, cut into chunks
2 cups baby carrots, halved
2 cups water
2 cups sugar snap peas
1 Tbsp. capers, rinsed and drained
1/3 cup chopped fresh parsley

TO PREPARE THE SQUASH:
Preheat oven to 350 degrees F. Coat baking sheet with cooking spray.

Whisk together oil, maple syrup, soy sauce, cinnamon, and 2 Tbsp. water in bowl. Brush squash with syrup mixture, and place on prepared baking sheet.

Bake 30 to 40 minutes, or until squash is soft.

TO PREPARE THE RICE:
Toast pine nuts in skillet over medium-low heat 3 to 5 minutes.

Cook rice according to package directions.

Heat oil in skillet over medium heat. Saute onion and garlic in oil 5 minutes. Stir in rice and pine nuts, and season with salt and pepper.

TO PREPARE THE VEGETABLES:
Heat oil in Dutch oven over medium heat. Saute fennel in oil 10 minutes.

Add carrots, and saute 5 minutes more. Add 2 cups water, cover, and steam 10 to 15 minutes.

Add peas, and steam 2 to 3 minutes more. Stir in capers.

TO SERVE:
Place 1 squash wedge on each plate. Spoon rice into center of each squash quarter, and top with vegetables. Sprinkle with parsley.

Makes 8 servings

Per Serving: 295 Cal; 6 Grams Prot; 10 Grams Total Fat (1 Gram Sat Fat); 47 Grams Carb; 0 Mg Chol; 313 Mg Sod; 6 Grams Fiber; 8 Grams Sugars

Source: Vegetarian Times Everything Vegan by Vegetarian Times Magazine