Apple and Rice Stuffed Acorn Squash
By: Jennifer Drummond
Published: Friday, January 13, 2012 - 4:22am

Ingredients




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

Preparation

1 Preheat oven to 400 2 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. 3 Place in oven for 35-45 minutes until fork tender. 4 In a small skillet add remaining 1 Tbsp. butter, onions, apples and cinnamon. Cook until tender, about 5 to 7 minutes. 5 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. 6 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. 7 Calories per squash:  246,  Fat:  2.4,  Cholesterol:  0,  Sodium:  29,  Potassium:  860,  Carbs:  56,  Fiber:  7.5,  Sugar 7.1,   Protein:  4.6

About

A sweet and savory stuffed acorn squash that is stuffed with apples, onions and cinnamon.