Acorn Squash with Apple Stuffing |
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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 4 |
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This is a wonderful dish for the late fall or winter; either as a side dish or as a light meal in itself. Try other grains besides the rice. Millet, wild rice, bulgur or barley would all work well; just save a little of whatever you have left over from another meal. Ingredients:
2 small acorn squash, cut lengthwise and seeded |
2 teaspoons extra virgin olive oil |
1 cup dried tart cherry |
2/3 cup walnuts, chopped |
2 green onions, finely chopped |
2 stalks celery, finely chopped |
2 red baking apples, cut into 1/4 inch cubes |
2 tablespoons maple syrup |
1 cup cooked brown rice |
1 can 10 ounces reduced-sodium fat-free chicken broth |
1/4 teaspoon ground cinnamon |
1/4 teaspoon salt |
Directions:
1. Preheat the oven to 400°F.
2. Cut the acorn squash in half lengthwise, and scoop out the seeds. Brush the cut surfaces with the olive oil.
3. Place them on a baking tray, and bake for 30 to 40 minutes, until tender.
4. Mix the dried cherries and nuts, and add the prepared onions, celery, and rice in a large bowl.
5. When the squash are done, scoop out the insides, leaving a 1/4 shell. Chop the squash flesh and add it to the cherries, nuts, etc.
6. Prepare the apples and add them to the mix.
7. Mix in the maple syrup, stock, and seasonings.
8. Reduce oven heat to 375°F.
9. Return the squash to the oven, and bake for a further 20 minutes, until hot through.
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