Roasted Acorn Squash Stuffed W/spicy Biryani (Veg/vegan)

Roasted Acorn Squash Stuffed W/spicy Biryani (Veg/vegan)

  Ready in : 45 mins

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 have made this recipe and would make it again. Head to the store and pick up onion, garam masala, cilantro, and a few other things to make it today. It is a good option if you're following a gluten free, dairy free, lacto ovo vegetarian, and vegan diet. It is a rather expensive recipe for fans of Indian food. From preparation to the plate, this recipe takes around 45 minutes. It is brought to you by Foodista. Taking all factors into account, this recipe earns a spoonacular score of 92%, which is outstanding. Similar recipes are Spicy Stuffed Acorn Squash, Spicy Cod Fillet with Coconut-Squash Sauce Over Roasted Acorn Squash, and Stuffed Acorn Squash (Vegan).

Ingredients

acorn squashes

acorn squashes

4

basmati rice soaked in water

basmati rice soaked in water

0.5 cup

water

water

1 cup

garam masala

garam masala

3 tablespoons

onion

onion

1 medium

peppers

peppers

4 small

cashew nuts- a bit

cashew nuts- a bit

1 handful

saffron

saffron

4 servings

cilantro

cilantro

1 handful

biryani paste- recipe below

biryani paste- recipe below

4 tablespoons

onion

onion

1 medium

salt

salt

4 servings

coarse pepper

coarse pepper

4 servings

pam original flavor

pam original flavor

4 servings

vegetable oil

vegetable oil

1 tablespoon

onion

onion

1 medium

beefsteak tomato

beefsteak tomato

1

garlic

garlic

4 cloves

ginger

ginger

2 tablespoons

chili powder

chili powder

1 tablespoon

cilantro

cilantro

1 handful

hefty biryani paste

hefty biryani paste

5 tablespoons

vegetable oil

vegetable oil

0.5 tablespoon

Cooking in Steps

  1. 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.

    garam masala

    garam masala

    squash

    squash

    cooking spray

    cooking spray

    baking sheet
    baking sheet
    oven
    oven
  2. 2
    Place in the oven and BROIL till tender and charred- about 10-15 minutes.

    oven
    oven
  3. 3
    While the squashes are roasting, in a large skillet, spray with PAM and add vegetable oil and set over medium heat.

    vegetable oil

    vegetable oil

    cooking spray

    cooking spray

    frying pan
    frying pan
  4. 4
    Add the cashews and saute until fragrant and slightly darkened.

    cashews

    cashews

  5. 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!).

    basmati rice

    basmati rice

    black pepper

    black pepper

    peppers

    peppers

    onion

    onion

    water

    water

  6. 6
    Saute for 5-7 minutes. You want to toast the the rice.

    sandwich bread

    sandwich bread

    rice

    rice

  7. 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!

    squash

    squash

    bowl
    bowl
    oven
    oven
  8. 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).

    saffron

    saffron

    squash

    squash

    water

    water

    rice

    rice

  9. 9
    Add the Biryani paste and toss to coat.

  10. 10
    Mix in 3/4 of the chopped cilantro. Taste for salt and biryani flavor- it should be strong, spicy and aromatic.

    cilantro

    cilantro

    salt

    salt

  11. 11
    In a small skillet, spray with PAM and set over medium-high heat.

    cooking spray

    cooking spray

    frying pan
    frying pan
  12. 12
    Add onion slices, and saute without breaking up the circles. Cook until brown-ish about 4-5 minutes. Set aside.

    onion

    onion

  13. 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.

    cilantro

    cilantro

    squash

    squash

    onion

    onion

    rice

    rice

    bowl
    bowl
  14. 14
    Serve with yogurt or raita.

    yogurt

    yogurt

    raita

    raita