Biryani-Stuffed Acorn Squash

While the squash roasts, heat vegetable oil in a large skillet over medium heat. Add the cashews and sauté until fragrant and slightly darkened. Add the onions and sweet peppers, season with black pepper, and cook until softened, about 5 to 7 minutes.

Ingredients

240 mL of Yellow Squash

½ piece of Onion

60 mL of Cashews

1 piece of Sweet Peppers

1¼ mL of Black Pepper

30 mL of Vegetable Oil

Equipment

Frying Pan

Add the soaked basmati rice to the skillet, ensuring it is drained well. Sauté the rice for 5 to 7 minutes to toast it lightly.

Ingredients

240 mL of Basmati Rice

Equipment

Frying Pan

Remove the roasted squash from the oven and allow it to cool briefly. Carefully score the flesh into small cubes without piercing the skin, then scoop the cubes into a bowl, reserving the empty shells.

Ingredients

240 mL of Yellow Squash

Equipment

Cutting Board

Chefs Knife

Bowl

Oven

Add water and saffron to the rice mixture in the skillet. Cover and cook on medium-low heat for about 15 minutes until the rice is tender but not mushy.

Ingredients

240 mL of Basmati Rice

1¼ mL of Saffron

475 mL of Water

Equipment

Frying Pan

Gently fold the cubed squash, Biryani paste, and three-quarters of the chopped cilantro into the cooked rice. Taste and adjust seasoning with salt if necessary.

Ingredients

240 mL of Yellow Squash

240 mL of Basmati Rice

60 mL of Cilantro

2½ mL of Salt

30 mL of Biryani Paste

Equipment

Spatula

In a separate small skillet, heat a little cooking spray and sauté onion slices until browned, about 4 to 5 minutes.

Ingredients

240 mL of Cooking Spray

¼ piece of Onion

Equipment

Frying Pan

Fill the reserved squash shells with the rice mixture, top with the browned onion slices, and garnish with the remaining cilantro. Serve warm with yogurt.

Ingredients

240 mL of Yellow Squash

1 piece of Onion

240 mL of Basmati Rice

5 mL of Cilantro

120 mL of Yogurt

Equipment

Muffin Liners