Baked acorn squash halves
filled with a delicious cinnamon-scented apple, celery, toasted
pecan and rice stuffing.
Apple
Stuffed Squash
- 2 acorn squash, halved
and seeded
1 tablespoon melted butter or margarine
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
2 cups cooked white or brown rice (cooked in chicken broth)
1 cup unsweetened applesauce
1/2 cup chopped celery
1/2 cup chopped toasted pecans
1/4 cup firmly packed brown sugar
1/2 teaspoon onion powder
1/2 teaspoon ground ginger
4 small apple wedges with peel
- Place squash cut-side
down in shallow baking pan.
- Bake at 350°F (175°C)
30 minutes.
- Turn squash cut-side up;
brush with butter. Sprinkle with salt and cinnamon.
- Combine rice, applesauce,
celery, pecans, brown sugar, onion powder and ginger.
- Fill squash evenly with
rice stuffing.
- Bake, uncovered, 20 to
30 minutes. Garnish with apple wedges.
Makes 6 servings.
Recipe provided courtesy
of USA Rice Federation.
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