- 3 acorn squash
- 2 cup wehani rice or rice blend
- 4 cup water
- 1 tablespoon tamari
- 1 tablespoon soy margarine or unsalted butter
- 1 cup carrot, diced
- 1 cup celery, diced
- 1 cup onion, diced
- ¼ teaspoon dried thyme
- ½ teaspoon fresh ginger, minced
- 2 tablespoons Pecan Valley Pecan Pieces
- 1 tablespoon orange zest, minced
- Sea salt
- Freshly ground black pepper
Glaze
- 1 cup orange juice
- 1 tablespoon honey
- ¼ teaspoon cinnamon
- Halve squash lengthwise. Seed, then steam for 20 minutes. Squash will not be fully cooked. Set aside. May be prepared one day ahead. Refrigerate.
- Bring water and tamari to a boil in a 2-quart saucepan over
medium-high heat. Add rice and return to a boil. Reduce heat and simmer, covered, until liquid is absorbed and rice is tender. Rice may be cooked up to 2 days ahead; refrigerate until used. - For stuffing: in a large skillet, sauté carrots, celery, onion, thyme and ginger in margarine or butter until onions are golden. Thoroughly toss in pecans, orange zest and rice. Season with sea salt and pepper to taste. Remove from heat and set aside. Stuffing may be prepared 1 day ahead and refrigerated.
- Put orange juice, honey and cinnamon into a small jar and shake vigorously to combine. Keep refrigerated until ready to use. Glaze may be prepared a day ahead.
- One hour before serving, Preheat oven to 375ºF.
- Mound stuffing mixture into each squash half to about 2 inches over top of squash. Place stuffed squash halves in a baking pan filled with ½ cup of water. Drizzle some glaze over stuffing and brush onto squash. Cover with foil
- Bake in a preheated oven for 20 minutes. Drizzle remaining glaze over squash, and continue baking, uncovered, for another 20 minutes until glazed and lightly browned. Serve immediately.
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