- 1 kabocha squash
- Extra virgin olive oil
- 1/2 cup chopped toasted pecans
BROWN RICE STUFFING
- 1 cup medium grain brown rice
- 2 cups water
- 1 thumb-size piece kombu
- 1/3 cup currants
- 1 teaspoon ground allspice
- 1 tablespoon dried dill
- 2 tablespoons grapeseed oil
- 1 onion, chopped
- 1 1/2 cups cooked chickpeas
- 1/2 cup toasted pine nuts
- 1/4 cup chopped fresh parsley
- Juice of 1 lemon
- Sea salt and freshly ground black pepper
Soak rice for 1 hour in bowl with enough water to cover. Drain, place rice in pot with 2 cups fresh water, kombu, currants, allspice and dill. Bring to boil, then reduce heat, cover and simmer 30 minutes or until water is absorbed. Set aside to cool.
Preheat the oven to 400°F. Wash squash well and cut in half from top to bottom. Remove seeds and rub skin and f lesh with oil. Place cut side down on cookie sheet and roast 25 minutes or until soft (time will vary according to size of squash).
In large skillet over medium heat, sauté onion in grapeseed oil until soft (about 3 minutes). Remove kombu from rice and discard. Add rice and chickpeas to onion and sauté 3 minutes. Remove from heat and toss with pine nuts, parsley and lemon juice. Season to taste with salt and pepper.
Slice cooked squash into boats, place on individual plates or group on a platter. Spoon brown rice stuffing over the center so that it spills down on each side, sprinkle with toasted pecans and serve.
from CLEAN FOOD