Stuffed Monster Heads
Curried Kasha in Acorn Squash Cups
This is actually a great vegetarian entree or unique side dish that I created for a "Hotter Than Hades" dinner menu. I used a lot more red pepper and curry powder for a dessert that smoked your mouth off. I adore spicy curries. This recipe is for a medium spicy curry, adjust the amount of red pepper and curry powder to taste. The bright color of the filling makes a wonderful contrast with the acorn squash halves and these edible cups make a complete meal. Use your favorite homemade or commercial chutney in this recipe.
3 halved and seeded medium acorn squash
1 cup kasha
2 cups boiling water
1 tablespoon canola oil
1/2 cup chopped onions
1/2 cup thinly sliced scallions
3 teaspoons curry powder
3/4 teaspoon ground cinnamon
1/8 teaspoon ground red pepper
1/2 cup golden raisins
1/2 cup chopped cashews
1/2 cup low fat plain yogurt
1/2 cup cooked peas
1/2 cup chutney
In a small bowl beat the egg. Add the kasha and mix well. Heat a small non-stick saucepan over medium heat. Add the kasha-egg mixture and cook until the egg is dry. Add the boiling water, reduce the heat, cover, and simmer for 10 minutes. Remove from the heat and let sit until all of the water is absorbed, about 5 minutes. Fluff with a fork. Heat a large heavy skillet over medium high heat. Add the oil and onions and saute for two minutes. Add the scallions and spices and mix well. Remove the skillet from the heat and add the kasha and remaining ingredients. Evenly divide the kasha mixture among the acorn squash cups and bake for an additional 30 minutes. Serve with additional yogurt and chutney if desired.
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