Title: Ahuyama Rellena (Stuffed Squash)
Categories: Vegetable Vegan Grain Main
Yield: 4 Servings

1	md	Hubbard squash (Ahuyama)
2	ts	Mustard seeds
1	tb	Oil
2	tb	Grated ginger
4	lg	Onions, chopped
3		Garlic cloves, minced
1	c	Chopped carrots
4	c	Squash flesh cut into small
		Cubes
3		Apples cored and chopped
1	ts	Nutmeg
1	ts	Cinnamon
1/2	ts	Allspice
4	c	Cooked groats; cooked millet
		Or rice can be substituted
1	c	Raisins
1/2	c	Chopped walnuts
1/2	c	Slivered almonds
		Sauce:
1	c	Orange juice
1	c	Maple syrup
1	c	Tamari

Oven at 400F. Cut the top portion of the squash to make a lid, scoop the seeds as well as some of the flesh and set squash aside in a large oven pan.

In a nonstick covered pan, roast the mustard seeds until they stop popping and set aside. In a wok or large skillet, saute the ginger, onion, and garlic in oil. Add the carrots, squash cubes, apples, nutmeg, cinnamon, and allspice, mix and cook 10 min. Transfer to a large bowl and mix in the cooked groats, mustard seeds, raisins and walnuts. Mix the orange juice, syrup, and tamari and set aside. Stuff the squash with the grain mixture, pour over the orange juice-syrup-tamari, and top with a layer of almonds. Cover with the squash lid and cover the bottom of the pan with 1" of water; bake for 90 min or until the squash is tender. (Prick it with a fork, if it goes through the skin easily it is ready.)

http://www.envirolink.org/arrs/VRG/vjandes.html From: Michael Loo Date: 08 Dec 97

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