Stuffed Acorn Squash

This was really good.
I took several recipes and then did my own thing.

That orangie colored thing on top is bread crusts. I used wild rice as I was trying to keep calories down. Next time I would use all bread croutons as the rice got really dried out. If you did choose the wild rice, after filling squash with stuffing, I would cover it with parchment paper then tin foil to hold the parchment paper down.

Ingredients:

• 1 Tabelspoon Earth Balance


• 1 cup celery-diced


• 1 small onion-diced


• 1/2 lb fresh spinach-You could use frozen, thawed , chopped and squeezed dry.


• 2 cups WW bread cubes-dried


• 2 cups cooked wild rice


• 1/2 cup raisins-rehydrate in a cup of water-and drain


• 1/2 cup pecans-chopped


• 3 Chicken Herb Ox no sodium Bullion


• 3 Beef Herb-Ox, no sodium Bullion


• Freshly ground black pepper to taste


• Warm water if needed to get consistency you want.

Directions:

1. Cut squash in half and remove seeds.


2. Put cut side down in a 13" by 9" glass pan.


3. Add 1/2 cup water to pan.


4. Bake at 375 degrees for about 45 minutes or until fork tender.


5. Using same pan, remove water and turn squash cut side up and fill.


6. Press down with your hands.


7. While squash is baking make the stuffing.


8. Saute onions and celery in the Earth Balance.


9. Add the chopped spinach


10. Add the rest of the ingredients down to the black pepper.


11. Add water if needed.


12. Add pepper to taste.

This filled both sides of the squash. I had some stuffing left over. I rubbed Earth Balance in a oven proof container and baked the stuffing in that.

Enjoy!!!