Baked Stuffed Acorn Squash

By ldelmas

Ingredients

• 1/2 1/2 1/2 cup pecans, lightly toasted and chopped

Preparation

Step 1

Preheat the oven to 350°F. Lightly oil and season the flesh of each squash with salt and pepper. Place the halves flesh-side down on a baking sheet. Bake for about 45 minutes, or until fork tender. While the squash is baking, make the stuffing. Add 1 Tbsp oil to a skillet set over medium heat and sauté the onion and celery until cooked through, about 5–7 minutes. Add the chicken stock and the mixture; bring to a simmer. Add the stuffing mix and cranberries. Stir, then remove the pan from the heat. When the stuffing has cooled slightly, spoon it into a medium-size bowl and add the rice, cheese, and pecans. Mix until combined. When squash has finished baking, turn each half flesh-side up and spoon the stuffing into the cavity of each squash. Bake for about 30 minutes, or until the stuffing is heated through and golden brown on top.