Name: Rice-Stuffed Acorn Squash
Prep time: 45 min
Cook time: 45 min
Yield: 4
Ingredients: 2 small 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 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 -

Recipe information

Cooking:

45 min.

Servings per container:

Source:

More details

Ingredients for - Rice-Stuffed Acorn Squash

1. 2 small acorn squash -

2. 3/4 cup uncooked long grain rice -

3. 1-1/2 cups water -

4. 2 tablespoons soy sauce -

5. 1 medium onion, chopped -

6. 1/4 cup butter, cubed -

7. 2 medium tart apples, peeled and chopped -

8. 1 cup shredded part-skim mozzarella cheese -

9. 1/2 cup chopped walnuts -

10. 1/2 cup half-and-half cream -

11. 1/4 cup balsamic vinegar -

12. 3 tablespoons honey -

13. 3 teaspoons minced fresh gingerroot -

14. 1 teaspoon curry powder -

How to cook deliciously - Rice-Stuffed Acorn Squash

1. Stage

Cut squash in half; remove seeds. Place cut side down in a greased 13x9-in. baking dish. Cover and bake at 350° for 40-45 minutes or until tender.

2. Stage

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.

3. Stage

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.

4. Stage

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