Stuffed Acorn Squash

I just made this and it is really very tasty. When you get to the cooked squash and get a spoonful of that with the crunchy filling it really is good.

I so bad wanted to put cubed bread in this recipe instead of the rice, to make it more like a stuffing ( you can see were my taste buds are), but decided against it because of more carbs and sodium. BUT--it sure would have been good.

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Ingredients:

One Acorn Squash cut in half.

Put on a sprayed baking sheet. Bake at 350 degrees for 15 minutes with cut side down.

2 cups cooked Wild Rice-I used my home made broth in place of the water.

1/4 cup dried cranberries

1/2 cup walnuts

1 teaspoon Wylers sodium free Chicken Instant Bouillon.

2 stalks celery-cut into chunks

1 small onion-quartered

2-3 apples -remove core and cut in half

1/2 teaspoon curry powder

1/2 teaspoon Cinnamon

Ground Black Pepper to taste-I like lots

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Directions:

1. Cut squash in half remove seeds and fiber. Make sure to cut the stem end off both sides so the squash sits flat.
2. Put cut side down on a sprayed baking sheet.
3. Bake at 350 degrees for 15 minutes.
4. Cook rice according to package directions
5. In food processor put celery, onion and apples.
6. Twirl just until chopped-don't over chop.
7. Saute in sprayed pan, 3-5 minutes
8. Remove from heat, add cooked rice, cranberries, walnuts and all seasoning.
9. Stuff cavity of the squash, continue to bake 15-20 minutes.

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Comments from Verna's test kitchen:

I am going to try this sometime with cubed bread in place of the wild rice. It probably will need some added broth.

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You could cut the top off of a pumpkin and stuff it with this mixture. Put the top back on the pumpkin, while it is baking. I would probably increase the heat to 375 degrees.

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-Enjoy!!!!