1 small onion chopped
1-2 tsps. butter or margarine
2 c. cooked brown rice
1/2 c. raisins
1/4 c. canned apricots, well-drained and chopped
3 tbsps. toasted pine nuts, or, coarsely chopped
1 tbsp. chopped parsley
1/2 tsp. dried thyme
1/4 tsp. ground sage, optional
Salt to taste
Pepper to taste
1/4 to 1/2 c. chicken broth
- Cook 1 cup brown rice in chicken broth instead
of water, according to package directions. Set aside.
- In small skillet over medium heat, sauté onion
in butter. In large bowl, combine onion with all
other ingredients. Fill squash. makes approximately
3 cups. can be made a day ahead, covered and refrigerated.
Bring to room temperature before baking.
To Do Ahead:
- 1) Squash can be cooked a day ahead, covered and
refrigerated. bring to room temperature before stuffing.
Stuff squash and bake as directed.
- 2) Squash can be stuffed, covered and refrigerated
1 day ahead. Bring to room temperature before baking.
Bake as directed.