>Recipes
Baked Stuffed Acorn Squash
Makes 4 servings
Time to Prepare: 0:20
Time to Cook: 1:10
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Ingredients
2 med Squash, winter, acorn, raw 3/4 cup Rice, brown, long-grain, raw 1 1/2 tbls Soy sauce made from hydrolyzed vegetable protein 1 tsp Oil, olive, salad or cooking 1 small Onions, raw 2 med Apples, raw, with skin 1/3 cup Nuts, almonds 1/2 cup Milk, nonfat, fluid, with added nonfat milk solids and vitamin A (fat free or skim) 1/4 cup Alcoholic beverage, wine, table, red 2 tbls Honey, strained or extracted 2 tsp Spices, ginger, ground 1 tsp Spices, curry powder 1/2 tsp Spices, nutmeg, ground
Directions
1. Preheat oven to 350 degrees Fahrenheit.
2. Cut squashes in half, place cut side down on baking sheet, and cover with foil. Bake 30-35 minutes until tender.
3. Meanwhile, cook rice according to package directions and add soy sauce.
4. When squash is cool enough to handle, scoop out pulp. Chop pulp and set aside.
5. Saute onion and apples in a skillet with oil until soft.
6. Stir in cooked rice and remaining ingredients.
7. Stuff squash halves with rice mixture. Arrange in baking dish and bake for 20 minutes. Serve.
2. Cut squashes in half, place cut side down on baking sheet, and cover with foil. Bake 30-35 minutes until tender.
3. Meanwhile, cook rice according to package directions and add soy sauce.
4. When squash is cool enough to handle, scoop out pulp. Chop pulp and set aside.
5. Saute onion and apples in a skillet with oil until soft.
6. Stir in cooked rice and remaining ingredients.
7. Stuff squash halves with rice mixture. Arrange in baking dish and bake for 20 minutes. Serve.
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