Apple and Rice Stuffed Acorn Squash
1 acorn squash, cut in half and seeded
1 1/2 Tbsp. butter (I used Brumble & Brown)
1 Cup cooked rice (I used microwave Medley Rice from Trader Joe’s)
1 Cup Apple, cored, diced (your option to leave skin on)
1/4 Cup onion, diced
1/2 tsp cinnamon
salt & pepper to taste
Preheat oven to 400
Place squash face up on a baking sheet lined with parchment or non-stick aluminum foil. Add 1/2 Tbsp. Butter and a dash of salt & Pepper into the squash.
Place in oven for 35-45 minutes until fork tender.
In a small skillet add remaining 1 Tbsp. butter, onions, apples and cinnamon. Cook until tender, about 5 to 7 minutes.
In a bowl, add rice and apple mixture, stir till combined. Sprinkle with additional salt & pepper tot taste. Add rice mixture to squash and serve.
Note: You can cook the acorn squash in the microwave if your in more of a rush. Cut in half, take the seeds out and place face side up in a microwavable dish, add butter, salt & pepper to squash, add about 1/4 cup of water into the bowl. Cover and microwave for about 7 minutes, until fork tender.
Calories per squash: 246, Fat: 2.4, Cholesterol: 0, Sodium: 29, Potassium: 860, Carbs: 56, Fiber: 7.5, Sugar 7.1, Protein: 4.6