Steam-Roasted Acorn Squash Stuffed with Saffron Rice | Combi Steam Oven Recipes

Ingredients

• of **For the Yogurt Topping**
• 2 large of shallots, thinly sliced
• 3 Tbsp of extra-virgin olive oil
• 1.5 tsp of kosher salt, divided
• 1 cup of plain low-fat yogurt
• 2 tsp of fresh lemon juice
• of **For the Stuffed Squash**
• 4 small of acorn squash, about 1 pound each
• 1 cup (192g) of long grain white rice, such as basmati or jasmine, plus more as needed
• 2 Tbsp of unsalted butter
• 2 Tbsp of extra-virgin olive oil
• 1 large of shallot, finely diced (about ⅓ cup)
• 3 cloves of garlic, minced
• 0.25 cup of lightly packed parsley leaves, roughly chopped
• 0.25 cup (30g) of roasted, unsalted pistachios, roughly chopped
• 0.25 cup (45g) of golden raisins
• 1 tsp of kosher salt, plus more as needed
• 1 to 3 tsp of loose saffron threads, to taste
• 0.25 tsp of ground cinnamon
• 1 cup of low-sodium vegetable stock, plus more as needed
• of Pomegranate seeds, to garnish (optional)