Roasted Acorn Squash Stuffed with Vegetable Biryani (Indian Spiced Rice)

1. Preheat the oven to 400 degrees. On a baking sheet place the squash halves, spray with PAM and sprinkle with 1-2 tablespoons garam masala. Place in the oven and BROIL till tender and charred, about 10-15 minutes.

2. While the squash is roasting, spray a large skillet with PAM, add vegetable oil and set over medium heat. Add the cashews and saute until fragrant and slightly darkened. Add the diced onions and peppers, sprinkle with black pepper and saute until soft, about 5-7 minutes. Once the onions and peppers are soft but not brown, add the soaked basmati rice (make sure not to get any water in it!). Saute for 5-7 minutes. You want to toast the rice.

3. Remove the squash from the oven and cool for a few minutes before handling. Score the squash into small cubes, WITHOUT cutting through the skin. Scoop the cubes out into a bowl and set aside. Keep the shells aside, DON’T throw them out!

4. Once the rice is toasted, add the water and saffron, cover and cook on medium-low heat, about 15 minutes. You want the rice to be cooked through, not mushy, so don’t mix it around too much! Once the rice is cooked, add the cubed squash, tossing gently (you don’t want the squash to break and mush around the rice). Add the Biryani paste and toss to coat. Mix in 3/4 of the chopped cilantro. Taste for salt and biryani flavor—it should be strong, spicy and aromatic.

5. Spray a small skillet with PAM and set over medium-high heat. Add the onion slices and saute without breaking up the circles. Cook until brown-ish, about 4-5 minutes. Set aside.

6. Fill each squash bowl with rice, just coming over the top. Top each one with an onion round and sprinkle with remaining chopped cilantro. Serve with yogurt or raita.