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

 
This recipe belongs to the top 10% of the healthiest recipes.healthy
This recipe is vegetarian.vegetarian
This recipe is vegan.vegan
This recipe can be made gluten free by choosing gluten-free versions of basic ingredients commonly found in supermarkets or online.gluten-free
This recipe can be made completely dairy-free.dairy-free
 
One serving costs about $3.37 One serving costs about $3.37

$3.37 per serving

2 people like this recipe

2 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

4 vegetarian,vegan,gluten-free,dairy-free,healthy,gluten free,dairy free,lacto ovo vegetarian,vegan side dish Indian,Asian
spoonacular Score:91%

Spoonacular Score: 91%

 

If you have around around 45 minutes to spend in the kitchen, Roasted Acorn Squash Stuffed W/spicy Biryani (Veg/vegan) might be an excellent gluten free, dairy free, lacto ovo vegetarian, and vegan recipe to try. One serving contains 476 calories, 10g of protein, and 13g of fat. For $3.37 per serving, you get a side dish that serves 4. 2 people were glad they tried this recipe. A mixture of saffron, cashew nuts- a bit, peppers, and a handful of other ingredients are all it takes to make this recipe so tasty. This recipe is typical of Indian cuisine. It is brought to you by Foodista. All things considered, we decided this recipe deserves a spoonacular score of 92%. This score is awesome. Users who liked this recipe also liked Spicy Stuffed Acorn Squash, veg biryani , how to make kerala style veg biryani, and Spicy Cod Fillet with Coconut-Squash Sauce Over Roasted Acorn Squash.

Sparkling rosé, Gruener Veltliner, and Riesling are my top picks for Indian. The best wine for Indian food will depending on the dish, of course, but these picks can be served chilled and have some sweetness to complement the spiciness and complex flavors of a wide variety of traditional dishes. The Markus Huber Sparkling rosé with a 4.1 out of 5 star rating seems like a good match. It costs about 16 dollars per bottle.

Markus Huber Sparkling Rose

Light salmon color with reddish gold play of light, fine, persistet musseux, delicate, fresh and very animating nose, fruit and spice with hints of fresh cherries and forest berries, a sophisticated note of citrus. Dry, fruit-driven yet creamy on the palate, finely woven with elegant acidity and mineral extract, very harmonious structure.

» Get this wine on Wine.com

Ingredients

Servings:
4
4  acorn squash
acorn squash
0.5 cups
0.5 cups basmati rice
basmati rice
1 cup
1 cup water
water
3 Tbsps
3 Tbsps garam masala
garam masala
1 medium
1 medium diced red onion
diced red onion
4 small
4 small sweet diced peppers
sweet diced peppers
1 handful
1 handful cashew nuts
cashew nuts
some
some saffron
saffron
1 handful
1 handful cilantro
cilantro
4 Tbsps
4 Tbsps curry paste
curry paste
1 medium
1 medium onion
onion
some
some salt
salt
some
some black pepper
black pepper
some
some pam
pam
1 Tbsp
1 Tbsp vegetable oil
vegetable oil
1 medium
1 medium diced white onion
diced white onion
1
1  diced beefsteak tomato
diced beefsteak tomato
4 cloves
4 cloves garlic
garlic
2 Tbsps
2 Tbsps ginger
ginger
1 Tbsp
1 Tbsp chili powder
chili powder
1 handful
1 handful cilantro
cilantro
5 Tbsps
5 Tbsps curry paste
curry paste
0.5 Tbsps
0.5 Tbsps vegetable oil
vegetable oil
4  acorn squash
4
acorn squash
0.5 cups basmati rice
0.5 cups
basmati rice
1 cup water
1 cup
water
3 Tbsps garam masala
3 Tbsps
garam masala
1 medium diced red onion
1 medium
diced red onion
4 small sweet diced peppers
4 small
sweet diced peppers
1 handful cashew nuts
1 handful
cashew nuts
some saffron
some
saffron
1 handful cilantro
1 handful
cilantro
4 Tbsps curry paste
4 Tbsps
curry paste
1 medium onion
1 medium
onion
some salt
some
salt
some black pepper
some
black pepper
some pam
some
pam
1 Tbsp vegetable oil
1 Tbsp
vegetable oil
1 medium diced white onion
1 medium
diced white onion
1  diced beefsteak tomato
1
diced beefsteak tomato
4 cloves garlic
4 cloves
garlic
2 Tbsps ginger
2 Tbsps
ginger
1 Tbsp chili powder
1 Tbsp
chili powder
1 handful cilantro
1 handful
cilantro
5 Tbsps curry paste
5 Tbsps
curry paste
0.5 Tbsps vegetable oil
0.5 Tbsps
vegetable oil

Equipment

food processor
food processor
baking sheet
baking sheet
frying pan
frying pan
bowl
bowl
oven
oven
food processor
food processor
baking sheet
baking sheet
frying pan
frying pan
bowl
bowl
oven
oven


Instructions

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. Place in the oven and BROIL till tender and charred- about 10-15 minutes. While the squashes are roasting, in a large skillet, spray with PAM and add vegetable oil and set over medium heat. Add the cashews and saute until fragrant and slightly darkened. 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!). Saute for 5-7 minutes. You want to toast the the rice. 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! 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). Add the Biryani paste and toss to coat. Mix in 3/4 of the chopped cilantro. Taste for salt and biryani flavor- it should be strong, spicy and aromatic. In a small skillet, spray with PAM and set over medium-high heat. Add onion slices, and saute without breaking up the circles. Cook until brown-ish about 4-5 minutes. Set aside. Fill each squash bowl with rice, just coming over the top. Top each one with an onion round and sprinkle with remaining chopped cilantro. Serve with yogurt or raita. Biryani paste: In a medium skillet, spray with pam, add oil and set over medium-high flame. Add onions and tomatoes, saute until golden-brown about 4-5 minutes. Add garlic, ginger, chili powder and cilantro. Saute until vegetables are soft and fragrant about 4-5 minutes. Add the biryani paste and mix well, making sure all the veggies are coated. Remove from the heat and let cool (10-15 minutes). In a grinder/food processor, add the biryani mixture and grind until smooth (slightly chunky is ok). Store in an air tight container. Can be kept in the fridge for 1-2 weeks, or in the freezer- for a while!

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $3.37
Ingredient
4 acorn squash
½ cups basmati rice
3 tablespoons garam masala
1 medium diced red onion
4 smalls sweet diced peppers
1 handful cashew nuts
some saffron
1 handful cilantro
4 tablespoons curry paste
1 medium onion
1 tablespoon vegetable oil
1 medium diced white onion
1 diced beefsteak tomato
4 cloves garlic
2 tablespoons ginger
1 tablespoon chili powder
1 handful cilantro
5 tablespoons curry paste
½ tablespoons vegetable oil
Price
$3.79
$0.69
$1.89
$0.37
$0.91
$0.54
$0.16
$0.13
$0.77
$0.24
$0.06
$0.24
$1.88
$0.27
$0.08
$0.34
$0.13
$0.96
$0.03
$13.48

Tips

Health Tips

  • Before you pass up garlic because you don't want the bad breath that comes with it, keep in mind that the compounds that cause garlic breath also offer a lot of health benefits. Garlic has anti-inflammatory, antioxidant, antibacterial, and antiviral properties. If you really want to get the most health benefits out of your garlic, choose Spanish garlic, which contains the most allicin (one of garlic's most beneficial compounds).

  • Here is an easy health swap: substitute brown rice for white rice. Brown rice is a whole grain, while white rice is brown rice stripped of some of its parts and much of its fiber and other nutrients. It is important to note, however, that all rice types raise your blood sugar and should be eaten in moderation. In fact, if it seems like it would work in the recipe, the best option would probably be so-called cauliflower rice.

  • Although the body needs salt to survive, most of us get too much. The problem with consuming too much salt (what chemists call "sodium chloride") is actually the sodium part, which is why people concerned about high blood pressure go on low-sodium diets. If you are trying to reduce salt in your diet, you can try salt substitutes like potassium chloride or try to make do with less salt by using more black pepper, herbs, and spices.

  • Lycopene, the chemical in tomatoes that makes them red (and healthy), is fat soluble. This means eating tomatoes with a fat — say, avocado or olive oil?improves the body's ability to absorb the lycopene. Don't hesitate to include some healthy fats in this dish to get the most health benefits from the tomatoes!

  • get more health tips

Cooking Tips

  • You should not store your onions with your potatoes because the gases they emit will make each other spoil faster. For more information about selecting and storing onions, check out this lesson about onions in the academy.

  • Just a head's up: tomatoes shouldn't be refrigerated! They will lose their flavor and probably get mushy too. For more on selecting and storing tomatoes and other vegetables, check out the academy.

  • Keeping ginger on hand all the time doesn't mean you have to buy bottled ginger. Instead, freeze fresh ginger whole and grate what you need while its still frozen.

  • Here's a trick for peeling garlic quickly. Put the garlic clove on your cutting board. Take a knife with a thick blade and place the blade flat across the garlic clove (the clove should be closer to the handle than the middle of the blade). Whack down on the flat side of the blade with your free hand to smoosh the garlic a bit. Done correctly, the skin will peel right off.

  • get more cooking tips

Green Tips

  • Tomatoes, especially cherry tomatoes, should be bought organic when possible. Moreover, buying tomatoes from your local farmers' market when they are in season is going to make your dish much, much tastier, not to mention more eco-friendly. In fact, we recommend using canned — or better yet, jarred?tomato products when tomatoes aren't in season instead of buying imported or greenhouse-grown tomatoes.

Disclaimer

Nutritional Information

Quickview
475 Calories
10g Protein
13g Total Fat
87g Carbs
100% Health Score
Limit These
Calories
475
24%

Fat
13g
20%

  Saturated Fat
6g
39%

Carbohydrates
87g
29%

  Sugar
10g
12%

Cholesterol
0.0mg
0%

Sodium
112mg
5%

Get Enough Of These
Protein
10g
21%

Vitamin A
8610IU
172%

Vitamin C
129mg
157%

Manganese
1mg
78%

Potassium
2103mg
60%

Fiber
14g
59%

Vitamin B6
1mg
58%

Vitamin B1
0.78mg
52%

Magnesium
197mg
49%

Copper
0.68mg
34%

Iron
5mg
32%

Phosphorus
298mg
30%

Folate
115µg
29%

Calcium
249mg
25%

Vitamin B3
4mg
24%

Vitamin K
24µg
24%

Vitamin B5
2mg
23%

Vitamin E
1mg
12%

Selenium
8µg
12%

Zinc
1mg
12%

Vitamin B2
0.15mg
9%

covered percent of daily need

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