Rice-Stuffed Acorn Squash |
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Prep Time: 45 Minutes Cook Time: 20 Minutes |
Ready In: 65 Minutes Servings: 4 |
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This is meatless, but very tasty. I used brown rice and blue agave in place of the honey and ground ginger in place of fresh gingerroot. I didn't peel my apples, but I like the skin anyway. Ingredients:
2 large acorn squash |
3/4 cup long grain rice (uncooked) |
1 1/2 cups water |
2 tablespoons soy sauce |
1 medium onion, chopped |
1/4 cup butter, cubed |
2 medium tart apples, peeled and chopped |
1 cup part-skim mozzarella cheese, shredded |
1/2 cup walnuts, chopped |
1/2 cup half-and-half |
1/4 cup balsamic vinegar |
3 tablespoons honey |
3 teaspoons fresh gingerroot, minced |
1 teaspoon curry powder |
Directions:
1. Cut squash in half and remove seeds.
2. Place cut side down in a greased 13x9x2 inch baking dish.
3. Cover and bake at 350 for 40 to 45 minutes or until tender.
4. Meanwhile, in a large saucepan, bring the rice, water, and soy sauce to a boil.
5. Reduce heat and cover and simmer for 15 to 18 minutes or until liquid is absorbed and rice is tender.
6. In a large skillet, saute onion in butter until almost tender.
7. Add apples and saute for 3 minutes.
8. Remove from heat and stir in the rice, cheese, walnuts, cream, vinegar, honey, ginger, and curry.
9. Turn squash over and stuff with rice mixture.
10. Bake, uncovered for 20 to 25 minutes or until heated through.
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