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
