Acorn Squash Suitable As Entree Or Side Dish

Custom dictates that we celebrate Thanksgiving with a turkey, making it a hard time to be a vegetarian.

Following is one of my favorite holiday recipes that will carry you through not only turkey day but well into the winter entertaining months. The stuffed acorn squash can be served as a main dish, or the filling of earthy Wehani rice can act alone as a side dish.

Acorn Squash With Wehani Rice and Pecans

3 acorn squash, halved and seeded

4 cups water

1 tablespoon tamari or soy sauce

2 cups uncooked Wehani rice (or other brown rice)

1 tablespoon butter or margarine

1 cup chopped carrots

1 cup chopped onions

1 cup chopped celery

1 teaspoon minced gingerroot

1 teaspoon minced fresh thyme

2 tablespoons pecan pieces

1 tablespoon grated orange zest

1/4 cup dried cranberries, optional

1 teaspoon kosher salt

1/4 teaspoon fresh-ground black pepper

Orange-Apricot Glaze:

1 cup orange juice

1 tablespoon honey

1 tablespoon apricot preserves

1/4 teaspoon cinnamon

Place squash halves on a steamer rack over boiling water in a large covered pot and steam 20 minutes (or place in a microwave-safe pan with 1/2 inch water, lightly cover with plastic wrap and microwave on High power 12 minutes). This can be done up to 2 days before stuffing; store cooked squash in refrigerator.

Combine water and tamari in a 2-quart saucepan. Bring to a boil over medium heat. Stir in rice and return to a boil. Cover, reduce heat and simmer 40 minutes or until liquid is absorbed and rice is tender. Rice may be cooked up to 2 days ahead and refrigerated.

Make the stuffing by melting the butter or margarine in a large nonstick skillet over medium heat. Add the vegetables, gingerroot and thyme and saute 3 minutes or until vegetables begin to caramelize or brown. Stir in pecan pieces, orange zest, cooked rice and dried cranberries, if using. Mix thoroughly, season with salt and pepper and set aside. This stuffing may be made 1 day ahead and refrigerated.

To make glaze, combine ingredients in a nonreactive bowl and mix well. The glaze may be made up to 4 days ahead and refrigerated.

One hour before serving, fill each squash half with 1/6 of the stuffing, mounded about 2 inches above the top of the squash. Place squash in a large baking dish filled with 1/2 inch water. Drizzle about half the glaze over the squash and filling and brush onto surface of squash.

Cover pan with foil and bake 20 minutes at 375 degrees. Remove foil, drizzle remaining glaze over squash and continue to cook, uncovered, 20 minutes or until browned.

Yield: 6 servings.

Nutrition information per serving: 385 calories, 7 grams protein, 4 grams fat (9 percent fat calories), 82 grams carbohydrate, no cholesterol, 546 milligrams sodium.