Stuffed Acorn Squash

Total Time: 1 hr 25 mins Preparation Time: 30 mins Cook Time: 55 mins

Ingredients

• Servings: 6
• 1 (6 ounce) package long grain and wild rice blend
• 3 (10 -12 ounce) acorn squash, cut in halves and seeded
• 2 tablespoons margarine
• 1 cup onion, chopped
• 2 tablespoons lemon juice
• 2 teaspoons dried sage
• 1/2 cup dried cranberries
• 1/4 cup walnuts, chopped and toasted
• 2 tablespoons light brown sugar
• salt
• pepper

Recipe

• 1 preheat oven to 375 degrees.
• 2 coat a baking sheet with nonstick cooking spray.
• 3 prepare rice according to package directions, and set aside.
• 4 arrange the squash halves, cut side down, on the prepared baking sheet.
• 5 bake 40 minutes, or until tender.
• 6 reduce oven temperature to 350 degrees.
• 7 scoop out the squash pulp, carefully leaving a 1/4 inch shell.
• 8 place pulp in a small bowl.
• 9 in a skillet, heat the margarine over medium heat.
• 10 add the onion and cook, stirring, until tender (3 to 5 minutes).
• 11 stir in the cooked rice, squash pulp, lemon juice, and sage, mixing well and breaking up the squash pulp into smaller pieces.
• 12 stir in the cranberries, walnuts, and brown sugar.
• 13 divide the stuffing to fill the acorn squash shells.
• 14 place the shells on the baking sheet. (you may have to trim a bit off the bottom of some shells to keep them from turning over.).
• 15 bake for 15 minutes, or until heated through.
• 16 season with salt and pepper.