Recipe: Stuffed Butternut Squash

I found this recipe at Wild Oats, a natural grocery. I plan to adjust it so that it is Dean Ornish friendly by omitting the pine nuts and using vegetable stock to saut the shallots, mushrooms and drizzle over the top of the stuffed squash halves, then lightly spray the tops with non-stick coating spray..

Stuffed Butternut Squash

3 large butternut squash
1 1/2 cups long-grain rice
3 cups vegetable or chicken stock
1 cup wild rice
1 shallot, diced
1/2 cup pine nuts, toasted
1/2 cup mushrooms, finely diced
3 Tablespoon fresh rosemary, chopped
1 Tablespoon fresh parsley, chopped
1 small red pepper, finely diced
Salt and pepper to taste
Butter or olive oil

Slice squash in half and remove seeds. In a saucepan, simmer face down in boiling water or steam for 6 minutes. Delicately cut out the squash center, leaving a 1-inch border around the outside for presentation. Scoop out the remaining flesh and reserve.

Cook the long grain rice using vegetable or chicken stock.

Place the wild rice in a separate saucepan, cover with water, and simmer for 20 minutes.

Saut the shallot for a few minutes and then add the pine nuts. Set aside.

In a separate pan, saut the mushrooms with the rosemary and parsley.

Mix all the ingredients together in a bowl, including the reserved squash and the diced peppers. Stuff the squash halves with the mixture, and pour melted butter or live oil over top.

Bake at 375 for 15-20 minutes.