Roasted Acorn Squash Stuffed W/spicy Biryani (Veg/vegan)

Servings: 4

Preparation duration: -1 minutes

Cooking duration: -1 minutes

 

Ingredients:

4 acorn squashes cut in half, gutted

1/2 cup basmati rice soaked in water

1 cup water

3 tablespoons garam masala (click for a homemade recipe or store-bought is fine)

1 medium red onion- diced

4 small sweet peppers- diced

handful cashew nuts- chopped a bit

of saffron

handful cilantro- finely chopped

4 tablespoons biryani paste- recipe BELOW (or store-bought)

1 medium onion- cut into thick slices (garnishing)

salt to taste

coarse black pepper

PAM original flavor

1 tablespoon vegetable oil

1 medium white onion- diced

1 beefsteak tomato- diced

4 cloves garlic- crushed and minced (click HERE for amazing garlic tips!)

2 tablespoons ginger- freshly grated (need help Tackling Ginger?)

1 tablespoon chili powder (it should be spicy!)

handful chopped cilantro

5 tablespoons hefty Biryani paste (I use Patak's Brand)

1/2 tablespoon vegetable oil

Equipment:

baking sheet

oven

frying pan

bowl

food processor

Cooking instruction summary:

Preheat the oven to 400 degrees. On a baking sheet place the squash halves, spray with PAM and sprinkle with 1-2 tbsp garam masala. Place in the oven and BROIL till tender and charred- about 10-15 minutes. While the squashes are roasting, in a large skillet, spray with PAM and add vegetable oil and set over medium heat. Add the cashews and saute until fragrant and slightly darkened. Add onions and peppers, sprinkle with black pepper and saute until soft, about 5-7 minutes. Once the onions and peppers are soft, but now brown, add the soaked basmati rice (make sure not to get any water in it!). Saute for 5-7 minutes. You want to toast the the rice. Remove the squash from the oven and cool for a few minutes before handling. Score the squash into small cubes, WITHOUT cutting through the skin. Scoop the cubes out into a bowl and set aside. Keep the shell aside, DONT throw out! Once the rice is toasted add 1 cup of water, pinch of saffron, cover and cook on medium-low heat, about 15 minutes. You want the rice to be cooked thru, not mushy so dont mix it around too much! Once the rice is cooked, add the cubed squash, tossing gently (you dont want the squash to break and mush around the rice). Add the Biryani paste and toss to coat. Mix in 3/4 of the chopped cilantro. Taste for salt and biryani flavor- it should be strong, spicy and aromatic. In a small skillet, spray with PAM and set over medium-high heat. Add onion slices, and saute without breaking up the circles. Cook until brown-ish about 4-5 minutes. Set aside. Fill each squash bowl with rice, just coming over the top. Top each one with an onion round and sprinkle with remaining chopped cilantro. Serve with yogurt or raita. Biryani paste: In a medium skillet, spray with pam, add oil and set over medium-high flame. Add onions and tomatoes, saute until golden-brown about 4-5 minutes. Add garlic, ginger, chili powder and cilantro. Saute until vegetables are soft and fragrant about 4-5 minutes. Add the biryani paste and mix well, making sure all the veggies are coated. Remove from the heat and let cool (10-15 minutes). In a grinder/food processor, add the biryani mixture and grind until smooth (slightly chunky is ok). Store in an air tight container. Can be kept in the fridge for 1-2 weeks, or in the freezer- for a while!

 

Step by step:


1. Preheat the oven to 400 degrees. On a baking sheet place the squash halves, spray with PAM and sprinkle with 1-2 tbsp garam masala.

2. Place in the oven and BROIL till tender and charred- about 10-15 minutes.

3. While the squashes are roasting, in a large skillet, spray with PAM and add vegetable oil and set over medium heat.

4. Add the cashews and saute until fragrant and slightly darkened.

5. Add onions and peppers, sprinkle with black pepper and saute until soft, about 5-7 minutes. Once the onions and peppers are soft, but now brown, add the soaked basmati rice (make sure not to get any water in it!).

6. Saute for 5-7 minutes. You want to toast the the rice.

7. Remove the squash from the oven and cool for a few minutes before handling. Score the squash into small cubes, WITHOUT cutting through the skin. Scoop the cubes out into a bowl and set aside. Keep the shell aside, DONT throw out!

8. Once the rice is toasted add 1 cup of water, pinch of saffron, cover and cook on medium-low heat, about 15 minutes. You want the rice to be cooked thru, not mushy so dont mix it around too much! Once the rice is cooked, add the cubed squash, tossing gently (you dont want the squash to break and mush around the rice).

9. Add the Biryani paste and toss to coat.

10. Mix in 3/4 of the chopped cilantro. Taste for salt and biryani flavor- it should be strong, spicy and aromatic.

11. In a small skillet, spray with PAM and set over medium-high heat.

12. Add onion slices, and saute without breaking up the circles. Cook until brown-ish about 4-5 minutes. Set aside.

13. Fill each squash bowl with rice, just coming over the top. Top each one with an onion round and sprinkle with remaining chopped cilantro.

14. Serve with yogurt or raita.


Biryani paste

1. In a medium skillet, spray with pam, add oil and set over medium-high flame.

2. Add onions and tomatoes, saute until golden-brown about 4-5 minutes.

3. Add garlic, ginger, chili powder and cilantro.

4. Saute until vegetables are soft and fragrant about 4-5 minutes.

5. Add the biryani paste and mix well, making sure all the veggies are coated.

6. Remove from the heat and let cool (10-15 minutes).

7. In a grinder/food processor, add the biryani mixture and grind until smooth (slightly chunky is ok). Store in an air tight container. Can be kept in the fridge for 1-2 weeks, or in the freezer- for a while!


Nutrition Information:

Quickview
514 Calories
15g Protein
12g Total Fat
94g Carbs
45% Health Score
Limit These
Calories
514k
26%

Fat
12g
19%

  Saturated Fat
2g
13%

Carbohydrates
94g
32%

  Sugar
10g
12%

Cholesterol
0.0mg
0%

Sodium
1686mg
73%

Get Enough Of These
Protein
15g
30%

Vitamin C
127mg
154%

Manganese
2mg
106%

Vitamin A
3332IU
67%

Potassium
2197mg
63%

Vitamin B6
1mg
62%

Fiber
14g
58%

Magnesium
218mg
55%

Vitamin B1
0.81mg
54%

Copper
0.84mg
42%

Vitamin K
44µg
42%

Phosphorus
361mg
36%

Iron
5mg
33%

Folate
123µg
31%

Vitamin B3
5mg
25%

Vitamin B5
2mg
25%

Calcium
225mg
23%

Zinc
2mg
18%

Selenium
11µg
16%

Vitamin E
2mg
14%

Vitamin B2
0.24mg
14%

covered percent of daily need
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