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60+ Minutes |
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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 4 |
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Directions: Cut squash in half lengthwise and place cut sidedown
in a lightly greased baking dish. Bake at 350 degrees
until just tender. Scoop out seeds and set aside.
Heat oil ina skillet over medium heat. Add mushrooms,
garlic and dill seed and saute 1 to 2 minutes, until
mushrooms appear moist. Stir in green onions, wild
rice, 1/3 cup nuts and parsley. Season with pepper and
salt to taste. Cool somewhat.
Spoon stuffing mixture into squash halves and press
with back of spoon to fill cavity completely. Arrange
in alightly greased baking dish. Sprinkle reserved
nuts on top. Cover and bake at 350 degrees about 30
minutes, until suash is steaming when you lift lid.
Remove cover and bake about 10 minutes longer, until
top of filling is crisp. Serves 4
Helpful hint: Hazelnuts have a better flavor if skins
are removed. Bake shelled nuts in a preheated
325-degree oven for about 10 minutes, then wrap them
in a kitchen towel and rub off as much of the skins as
possible.
Per serving: 291 cal; 7 g prot; 14 g fat; 34 g carb;
497 mg sod; 5 g fiber
| Ingredients:
1 large Butternut squash
1 Tablespoon(s) Sunflower oil
4 Ounce(s) Mushrooms
2 Garlic cloves, minced
3/4 Teaspoon(s) Dill seed; coarsely ground
5 Green onions; finely sliced
3 Cup(s) Wild rice; cooked
1/2 Cup(s) Hazelnuts
2 Tablespoon(s) Parsley; minced |
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