Squash Stuffed with Wild Rice -Ayurvedic Side dish Recipe & Recipies

Ayurvedic Recipes -Healthy Natural Food Recipes .Cooking Making & Preparation Tips Ayurveda Recipes & Ayurvedic Food Cooking Tips :Ayurveda is the life science .According to Ayurveda human body is classified in to three ;Vata .Pitta & Kapha Constitution. So it is important for you to take the food which is suitable to your nature (Pakriti),in the other hand if you are consuming foods which are not suitable for your body types the doshas (body is constituted of three doshas as per Ayurveda ;vata ,pita ,Kapha )will be accumulated and you will fall sick .If you take daily Ayurvedic Foods which is very natural you will live longer & will never fall sick .The food which your taking can control your body as well as your mind .Here is some of the nice collection of healthy natural recipes which not only cure you but also helps you to protect your health . "Those People who eat balanced diet in a limited quantity do not require any medicine .They are their own physicians .They clean all the body systems by this action till the last day of their life " - An old Indian Verse

Squash Stuffed with Wild Rice
Makes 4 servings

Ingredients:

1 med. sugar pumpkin or 2 acorn squash
3 cups water
1/2 tsp. salt
3/4 cup wild rice
3 Tbsp. Ghee or oil
A pinch of hing (optional)
1 Tbsp. minced fresh ginger
1/3 cup coarsely chopped red bell pepper
1/2 cup coarsely chopped fennel or celery
The kernels from one ear of corn
1 cup cooked kidney or Anasazi beans
1/3 cup dried blueberries
liquid seasoning or salt and black pepper to taste
Directions:

Cut the top of the pumpkin or halve the acorn squash and remove the seeds. Place in a baking pan, brush the cut surfaces with oil, and bake in a 350 degree F. oven until tender.
While the squash is baking, bring the water to a boil. Add the wild rice and salt, cover, and cook until all the water is absorbed and the wild rice is tender, about 45 minutes.
Heat the ghee or oil in a skillet. Add the hing and ginger, and sauté on a low heat for a minute. Add the pepper and fennel, and sauté for a few minutes, stirring frequently. Add the corn, cover, and cook for another two-three minutes until tender.
Mix the corn mixture with the wild rice and the beans. Add the dried blueberries and season to taste with liquid seasoning or salt and pepper. Sprinkle the inside of the squash lightly with salt. Spoon in the stuffing. Return to the oven for 10-15 minutes so that everything is heated through.
To serve, scoop out the flesh of the squash along with the stuffing.

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