Reprinted from The Blood Type Diet Website (www.dadamo.com)

Stuffed Squash

Description:

A great dish to serve at Thanksgiving or any time of the year.

Ingredients:
  • 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
How to make it:
  1. Cut squash in half and remove seeds.
  2. Place squash cut side down on oiled baking pan.
  3. Add water so that it is 1/2' up the sides.
  4. Bake at 350 degrees for about 40 minutes, or until soft when pierced with a fork.
  5. Saute onion and celery in oil.
  6. Add mushrooms, herbs and stock.
  7. Simmer about 15 minutes.
  8. Add rice, tamari, and mix together well.
  9. Remove from heat, add nuts and juice.
  10. Pack into squash halves.
  11. Bake at 350 degrees for 20 to 30 minutes, or until heated through.
  12. Optional: Crumbled tofu (12 oz.) can be soaked in the tamari and added with the rice.
  13. Additional nuts can be added to the mixture (1/2 cup).