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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 6 |
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When you come in from harvesting (or doing anything outside in cool weather) this rice dish will hit the spot. Ingredients:
2 acorn squash, halved and seeded |
1 cup cold cooked brown rice |
3 tablespoons butter |
1/2 teaspoon pumpkin pie spice |
2 tablespoons brown sugar |
1/4 teaspoon salt |
1 tablespoon syrup |
1/2 cup walnuts, pulverized in blender |
Directions:
1. Set aside rice and nuts.
2. Cook the squash in salted boiling water until just tender when pierced with a fork and then drain Remove as much pulp as possible, leaving shell in tact, and mash the pulp with all other ingredients Put the shells in a buttered dish.
3. Combine with rice and put back in the squash shells.
4. Sprinkle with walnuts.
5. Cook at 350 for 15 minutes.
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