Winter Squash With Apricot Stuffing
Winter Squash With Apricot Stuffing might be just the side dish you are searching for. This recipe covers 14% of your daily requirements of vitamins and minerals. This recipe serves 6. One portion of this dish contains around 3g of protein, 7g of fat, and a total of 199 calories. From preparation to the plate, this recipe takes roughly 1 hour and 50 minutes. It is a good option if you're following a gluten free, whole 30, and vegan diet. It is perfect for Thanksgiving. A mixture of ground pepper, onion, apricots, and a handful of other ingredients are all it takes to make this recipe so yummy.
Instructions
In a large pot, heat the oil.
Add farfel, onion, celery, and garlic and sauté for six minutes or until very soft.
Add the stock, apricots, and cashews and simmer for 12 minutes or until mixture is thickened. Stir in parsley and pepper.
Place squash, cut side down on a baking sheet or shallow casserole.
Add water to cover 1 inch of the squash. Spray squash skin lightly with vegetable oil.
Bake for 20 minutes, until halfway cooked (still fairly tough). This can be done in a microwave also, cooking on high for 10-12 minutes.
Remove squash from oven, turn upright and allow to cool for 5 minutes. Fill each squash half with stuffing.
Bake for 50 minutes or until squash is soft (easily pierced with a knife).