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- 4 small acorn squash
- For Cranberry Stuffing:
- 3 shallots, finely chopped
- 4 garlic cloves, crushed
- 2 tablespoons vegetable oil
- 1 red chili, deseeded and finely chopped
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 1 tablespoon ground cinnamon
- 2 teaspoons ground ginger
- 1 cup minced pork
- 1/4 cup pine nuts, toasted
- 1/4 cup cranberries, defrosted, if frozen
- 1 tablespoon chopped parsley
- Salt and pepper
- Rice, to serve
- Mixed leaves, to garnish
Preheat the oven to 400 degrees F. Cut off the top of the squash and scoop out the seeds, reserve the tops. Cut a slice off the bases of the squash so the shells can stand upright on a baking sheet.
TO MAKE THE STUFFING: Gently fry the shallots and garlic in the oil in a frying pan until beginning to brown. Add the chili, cumin, coriander, cinnamon and ginger to the pan and fry, stirring constantly, for about 1 minute.
Add the pork and nuts and fry until the meat has browned. Stir in the cranberries and parsley. Season to taste. Remove from the heat and spoon the cranberry stuffing into the center of each squash until firmly packed.
Replace the lids on the squash and cook on the middle shelf of the oven for 1 hour, or until the squash are soft and cooked through and the stuffing is piping hot. Serve with rice and garnish with mixed leaves.
Recipe reprinted by permission of Hamlyn. All rights reserved.
nutrition information per serving
352 calories; 15g total fat; 32mg cholesterol; 39mg sodium; 43g carbohydrates; 8g fiber; 17g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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