Ingredients

• 1 cup - mixed rice blend (it has white, brown, wild and red rice)
• 1 - small acorn squash (prepared and baked)
• 1 tsp - fennel seeds
• 1 tsp - cumin seeds
• 1 - large onion, chopped
• 2 to 3 - scallions, white and green, chopped
• 1 to 2 cloves - garlic, minced
• 1 cup - white and orange carrots, chopped into small pieces (or you can use only orange carrots)
• 1 - celery with greens, chopped
• 1/2 cup - frozen green peas ( if using fresh, steam it for a few minutes until soft)
• A few sprigs of sage
• A few sprigs of cilantro/parsley
• A few toasted sliced almonds (or you can use toasted acorn squash seeds too)
• Salt and pepper to taste

How to Make Stuffed Acorn Squash with Mixed Rice Pilaf

• Cook the rice as per instructions given in your packet.
• Bake the acorn squash in a moderately hot oven.
• Toast the almonds/seeds in a pan for a few minutes until lightly browned. Set aside.
• In the same pan, heat 1/4 tsp of oil.
• Add the cumin and fennel seeds to it.
• Once the seeds start producing an aroma, add the onions, scallion whites and garlic.
• Sprinkle a little salt to sweat out the onions and cook for 2-3 minutes until soft.
• Add the celery and carrots and cook for another 5-6 minutes or until the vegetables are soft.
• Remove the pulp from the acorn squash, making sure to leave some in the shell and add it to the onion mixture.
• Toss it until well blended with other vegetables.
• Now add the cooked rice and frozen peas along with scallion greens.
• Add more seasoning if needed and cook for 1-2 minutes so that all the ingredients come together.
• Finish off with plenty of herbs.
• Take the acorn shell, spoon some of the rice mixture into it and garnish with nuts and some herbs.
• Serve warm.
• Recipe Courtesy: http://chefinyou.com/