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Stuffed Acorn Squash

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Stuffed Acorn Squash

Stuffed Acorn Squash

Fiona Haynes
Each season brings new foods to savor. Fall and winter bring squash, which are highly nutritious and versatile vegetables. Here, I use acorn squash, which are perfect for stuffing. This acorn squash recipe uses a fruit and vegetable rice stuffing that's satisfying and delicious.

Prep Time: 10 minutes

Cook Time: 30 minutes

Ingredients:

  • 2 acorn squash
  • 1 tsp canola oil
  • 1 medium tart apple, peeled, cored and diced
  • 1/2 small onion, finely chopped
  • 1/2 cup chopped mushrooms
  • 1/2 celery stalk, diced
  • 1/2 tsp dried thyme
  • 1/2 tsp oregano
  • 1/2 tsp dried sage
  • 2 cups cooked whole-grain rice (microwavable is fastest)
  • 1/2 cup dried apricots, chopped
  • 1/4 cup raisins or dried cranberries
  • 1/4 cup apple cider (or juice)

Preparation:

Pierce acorn squash all over with a knife or a fork and microwave on high for 2 minutes. Remove from microwave oven and let rest for 1 minute. Cut squash in half from top to bottom (rather than crosswise). Scoop out seeds and membranes.

Place squash halves two at a time cut side down in a large microwavable baking dish. Add a 1/4 cup of water, then cover with plastic wrap. Microwave on high for 5 minutes. Repeat with other two halves. Cool and set aside.

Preheat oven to 350 degrees.

In a medium skillet, heat oil on medium heat. Sauté apples, onion, mushrooms, celery for 2-3 minutes. Sprinkle thyme, oregano and sage. Stir in cooked rice, apricots and raisins. Add apple cider, cook until apple cider is almost evaporated.

Place cooled squash on a large nonstick cookie sheet. Spoon stuffing into squash cavities. Bake for 20 minutes.

Serves 4.

Per Serving: Calories 440, Calories from Fat 24, Total Fat 2.7g, Cholesterol 0.4g, Sodium 36mg, Carbohydrate 96.6g, Fiber 12g, Protein 7.5g

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