Roasted Acorn Squash Stuffed with spicy Biryani (Veg/vegan)
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).
Prep Time:
11 mins
Cook Time:
34 mins
Total Time:
45 mins
Servings:
4
Ingredients
Original recipe (4 servings) → 4 servings
- •4 acorn squashes
- •0.5 cup basmati rice soaked in water
- •1 cup water
- •3 tablespoons garam masala
- •1 medium onion
- •4 small peppers
- •1 handful cashew nuts- a bit
- •4 servings saffron
- •1 handful cilantro
- •4 tablespoons biryani paste- recipe below
- •1 medium onion
- •4 servings salt
- •4 servings coarse pepper
- •4 servings pam original flavor
- •1 tablespoon vegetable oil
- •1 medium onion
- •1 beefsteak tomato
- •4 cloves garlic
- •2 tablespoons ginger
- •1 tablespoon chili powder
- •1 handful cilantro
- •5 tablespoons hefty biryani paste
- •0.5 tablespoon vegetable oil
Directions
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.
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