|Reprinted from The Blood Type Diet Website (www.dadamo.com)|
A great dish to serve at Thanksgiving or any time of the year.
How to make it:
- 3 med acorn or Butternut Squash
- 1 Tbsp Olive Oil
- 2 med Onions, chopped
- 3 stalks Celery, chopped
- 1 lb Mushrooms, sliced (use BTD compliant type of mushrooms)
- 1/2 tsp Marjoram, dried
- 1/4 tsp Basil, ground
- 1/4 tsp Savory, ground
- 1/4 tsp Thyme, ground
- 1/2 cup Vegetable Broth
- 4 cup Wild Rice blend, cooked (Type B avoid, substitute plain rice)
- 3 Tbsp Tamari
- 1/2 cup Pecans,toasted & chopped
- 1 Tbsp Lemon Juice
- Cut squash in half and remove seeds.
- Place squash cut side down on oiled baking pan.
- Add water so that it is 1/2' up the sides.
- Bake at 350 degrees for about 40 minutes, or until soft when pierced with a fork.
- Saute onion and celery in oil.
- Add mushrooms, herbs and stock.
- Simmer about 15 minutes.
- Add rice, tamari, and mix together well.
- Remove from heat, add nuts and juice.
- Pack into squash halves.
- Bake at 350 degrees for 20 to 30 minutes, or until heated through.
- Optional: Crumbled tofu (12 oz.) can be soaked in the tamari and added with the rice.
- Additional nuts can be added to the mixture (1/2 cup).