Roasted Acorn Squash Stuffed with spicy Biryani (Veg/vegan)
Roasted Acorn Squash Stuffed with spicy Biryani (Veg/vegan) is a side dish that serves 4. For $4.09 per serving, this recipe covers 36% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 15g of protein, 13g of fat, and a total of 514 calories. 2 people hav
- Prep time
- 13 min
- Cook time
- 31 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
- 4 acorn squashes
- 0.5 cup basmati rice soaked in water
- 1 cup water
- 3 tablespoons garam masala
- 1 medium onion
- 4 small peppers
- 1 handful cashew nuts- a bit
- 4 servings saffron
- 1 handful cilantro
- 4 tablespoons biryani paste- recipe below
- 1 medium onion
- 4 servings salt
- 4 servings coarse pepper
- 4 servings pam original flavor
- 1 tablespoon vegetable oil
- 1 medium onion
- 1 beefsteak tomato
- 4 cloves garlic
- 2 tablespoons ginger
- 1 tablespoon chili powder
- 1 handful cilantro
- 5 tablespoons hefty biryani paste
- 0.5 tablespoon vegetable oil
Instructions
- 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.