Have some fun with your holiday menu and try this whimsical side from Eva Kosmas Flores of Adventures In Cooking.

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Recipe Summary

prep:
20 mins
cook:
1 hr 20 mins
total:
1 hr 40 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 425 degrees F. Line a large casserole pan with Reynolds Wrap® Aluminum Foil. Set aside.

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  • Cut squashes in half. Use a spoon to scrape the seed pulp out of the squashes. If necessary, cut 1/4 inch off the bottom of the squash halves to help them stand upright without falling over. Place the squash cut side up on the foil and set aside.

  • Heat the olive oil in a large frying pan over medium heat. Add the bacon and saute until just cooked through on both sides, working in batches if necessary. Remove from the pan, allow to cool slightly and then dice.

  • Saute the onion and garlic in the rendered fat until softened and transparent, about 8 minutes. Add the rice, chicken stock, dates, cinnamon, salt, pepper, allspice, nutmeg and diced bacon. Stir to combine. Allow the mixture to simmer for 10 minutes, uncovered, stirring every few minutes.

  • Add the sage and remove from heat. Gently spoon the stuffing into the squash. Spoon any leftover stuffing around the squash in the pan, then pour the water into the pan. Place the pan in the oven and roast until the squash flesh is tender and the rice is cooked through, about 45 minutes to 1 hour. Cool for 15 minutes before serving.

Tips

Adventures in Cooking (http://www.adventures-in-cooking.com/)

Reynolds Kitchens Tips:

For a seasonal treat, use sugar pumpkins instead of squash. Just cut the caps off of the pumpkins, scrape out and discard the seed pulp. Then cut a 1/2-inch off the bottom to help them stand upright.

Line your pans with Reynolds Wrap(R) Aluminum Foil for no-stick cooking every time!

Nutrition Facts

540 calories; protein 14.4g; carbohydrates 100.8g; fat 12.3g; cholesterol 20.8mg; sodium 825mg. Full Nutrition
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Reviews (1)

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1 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 2 stars
02/21/2017
I wasn't crazy about this. Just didn't seem worth the time and effort. The filling also got kind of dry. Read More
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