Stuffed Glazed Squash

Makes:: 6 servings
Time to Prepare:: 0:15
Time to Cook:: 1:15

Ingredients

3 med

Squash
2 cup

White rice, long-grain
1 tbls

Soft Soy Based Margerine
1 cup

Carrots
1 cup

Celery
1 cup

Onions
1/4 tsp

Ground Thyme
1/2 tsp

Ginger Root
2 tbls

Pecans
1 tbls

Orange Peel
1 dash

Table Salt
1 dash

Black Pepper
GLAZE:
1 cup

Orange Juice
1 tbls

Honey
1/4 tsp

Cinnamon

Directions

1. Halve squash lengthwise. Seed then steam for 20 minutes and set aside.

2. Bring 4 cups water 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.

3. In a large skillet, saute carrots, celery, onion, thyme, and ginger in margarine until onions are golden.

4. Thoroughly toss in pecans, orange zest, and rice. Season with salt and pepper to taste. Remove from heat and set aside.

5. Put glazed ingredients into a small jar and shake vigorously to combine. Keep refrigerated until ready to use.

6. one hour before serving, preheat oven to 375 Fahrenheit. 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 1/2 cup of water. Drizzle some glaze over stuffing and brush onto squash. Cover with foil and bake 20 minutes.

7. Drizzle remaining glaze over squash. Continue baking, uncovered, for another 20 minutes until glazed and lightly browned. Serve immediately.