Her Voice September/October
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Stuffed Squash Yield: 4 servings 4 small acorn squash, 1 to 1 1/4 pounds each 2 tablespoons unsalted butter, cut into 4 pieces 1/2 pound ground pork 1 tablespoon olive oil 1/4 cup chopped onion 1/4 cup chopped celery 1/4 cup chopped carrot 1/2 cup white wine 1 1/2 cups cooked rice 1 (10-ounce) package frozen spinach, completely thawed, drained and chopped 1/2 cup toasted pine nuts 1 1/2 teaspoons dried oregano Generous pinch kosher salt Freshly ground black pepper Preheat the oven to 400 degrees F. Cut 1-inch off the top of each acorn squash and scoop out the seeds. If necessary in order for the squash to sit upright, cut off a small portion of the bottom. Put 1 of the 4 pieces of butter in the cavity of each squash. Set squash on a sheet pan lined with parchment paper. Set aside. In a large saute pan over medium heat, brown the ground pork until no longer pink. Remove the meat from the pan, add the olive oil and saute the onion, celery, and carrot until they begin to soften, approximately 7 to 10 minutes. Deglaze the pan with the white wine. Return the pork to the pan along with the cooked rice, spinach, pine nuts, oregano and salt and pepper to taste. Stirring constantly, heat mixture thoroughly, approximately 2 to 3 minutes. Remove from the heat. Divide the mixture evenly among the squash, top each squash with its lid and bake for 1 hour or until the squash is tender. Serve immediately. Baked Stuffed Zucchini Cook Time: 30 minutes Ingredients: 2 medium zucchini, about 1 pound 2 tablespoons butter 1 clove garlic, minced 2 tablespoons finely chopped onion 2 cups soft bread cubes 1/2 teaspoon poultry seasoning salt and pepper Preparation: Wash zucchini; cook whole in a small amount of boiling water for about 8 minutes. Drain and cut into halves lengthwise. Scoop out pulp; chop. Melt butter in a heavy skillet, saut garlic and onion for a minute, or until onion is tender; stir in chopped zucchini pulp, bread cubes, poultry seasoning, salt and pepper. Stuff zucchini with bread mixture. Place zucchini in a greased baking dish and bake at 350 for 20 minutes, or until zucchini is tender. Recipe for stuffed zucchini serves 4. D I G I TA L M A M M O G R A P H Y AT AV E R A SAC R E D H E A RT The Heart of Avera Sacred Heart PRIVACY, COMFORT AND A PERSONAL EXPERIENCE. When it comes to preventing breast cancer, you need the best technology available. With Digital Mammography at Avera Sacred Heart, you get that. But it s more than technology. It s a dedication to privacy. Comfortable waiting rooms and facilities. Working around your busy schedule with evening appointments. It s care and heart that makes every appointment about you and you alone. With Digital Mammography at Avera Sacred Heart, you get that too. Call (605) 668-8150 to schedule your mammogram today. And discover the heart of Avera Sacred Heart. AveraSacredHeart.com HERVOICE SEPTEMBER/OCTOBER 2009 21
- Avera Sacred Heart Hospital
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Stuffed Squash Yield: 4 servings 4 small acorn squash, 1 to 1 1/4 pounds each 2 tablespoons unsalted butter, cut into 4 pieces 1/2 pound ground pork 1 tablespoon olive oil 1/4 cup chopped onion 1/4 cup chopped celery 1/4 cup chopped carrot 1/2 cup white wine 1 1/2 cups cooked rice 1 (10-ounce) package frozen spinach, completely thawed, drained and chopped 1/2 cup toasted pine nuts 1 1/2 teaspoons dried oregano Generous pinch kosher salt Freshly ground black pepper Preheat the oven to 400 degrees F. Cut 1-inch off the top of each acorn squash and scoop out the seeds. If necessary in order for the squash to sit upright, cut off a small portion of the bottom. Put 1 of the 4 pieces of butter in the cavity of each squash. Set squash on a sheet pan lined with parchment paper. Set aside. In a large saute pan over medium heat, brown the ground pork until no longer pink. Remove the meat from the pan, add the olive oil and saute the onion, celery, and carrot until they begin to soften, approximately 7 to 10 minutes. Deglaze the pan with the white wine. Return the pork to the pan along with the cooked rice, spinach, pine nuts, oregano and salt and pepper to taste. Stirring constantly, heat mixture thoroughly, approximately 2 to 3 minutes. Remove from the heat. Divide the mixture evenly among the squash, top each squash with its lid and bake for 1 hour or until the squash is tender. Serve immediately. Baked Stuffed Zucchini Cook Time: 30 minutes Ingredients: 2 medium zucchini, about 1 pound 2 tablespoons butter 1 clove garlic, minced 2 tablespoons finely chopped onion 2 cups soft bread cubes 1/2 teaspoon poultry seasoning salt and pepper Preparation: Wash zucchini; cook whole in a small amount of boiling water for about 8 minutes. Drain and cut into halves lengthwise. Scoop out pulp; chop. Melt butter in a heavy skillet, saut garlic and onion for a minute, or until onion is tender; stir in chopped zucchini pulp, bread cubes, poultry seasoning, salt and pepper. Stuff zucchini with bread mixture. Place zucchini in a greased baking dish and bake at 350 for 20 minutes, or until zucchini is tender. Recipe for stuffed zucchini serves 4. D I G I TA L M A M M O G R A P H Y AT AV E R A SAC R E D H E A RT The Heart of Avera Sacred Heart PRIVACY, COMFORT AND A PERSONAL EXPERIENCE. When it comes to preventing breast cancer, you need the best technology available. With Digital Mammography at Avera Sacred Heart, you get that. But it s more than technology. It s a dedication to privacy. Comfortable waiting rooms and facilities. Working around your busy schedule with evening appointments. It s care and heart that makes every appointment about you and you alone. With Digital Mammography at Avera Sacred Heart, you get that too. Call (605) 668-8150 to schedule your mammogram today. And discover the heart of Avera Sacred Heart. AveraSacredHeart.com HERVOICE SEPTEMBER/OCTOBER 2009 21
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