Rice-Stuffed Acorn Squash

By dashy_65

Ingredients

• 2 large acorn squash
• 3/4 cup uncooked long grain rice
• 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 (4 ounces) shredded part-skim mozzarella cheese
• 1/2 cup chopped walnuts
• 1/2 cup half-and-half cream
• 1/4 cup balsamic vinegar
• 3 tablespoons honey
• 3 teaspoons minced fresh gingerroot
• 1 teaspoon curry powder
• Note: can substitute chicken for apple for entree

Details

Servings 4
Adapted from tasteofhome.com

Preparation

Step 1

Cut squash in half; remove seeds. Place cut side down in a greased 13-in. x 9-in. baking dish. Cover and bake at 350° for 40-45 minutes or until tender.

Meanwhile, in a large saucepan, bring the rice, water and soy sauce to a boil. Reduce heat; cover and simmer for 15-18 minutes or until liquid is absorbed and rice is tender.

In a large skillet, saute onion in butter until almost tender. Add apples; saute for 3 minutes. Remove from the heat; stir in the rice, cheese, walnuts, cream, vinegar, honey, ginger and curry.

Turn squash over; stuff with rice mixture. Bake, uncovered, for 20-25 minutes or until heated through. Yield: 4 servings.