STUFFED ACORN SQUASH
Make and share this Stuffed Acorn Squash recipe from Food.com.
Provided by Mrs. Hughes
Categories White Rice
Time 1h25m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees.
- Coat a baking sheet with nonstick cooking spray.
- Prepare rice according to package directions, and set aside.
- Arrange the squash halves, cut side down, on the prepared baking sheet.
- Bake 40 minutes, or until tender.
- Reduce oven temperature to 350 degrees.
- Scoop out the squash pulp, carefully leaving a 1/4 inch shell.
- Place pulp in a small bowl.
- In a skillet, heat the margarine over medium heat.
- Add the onion and cook, stirring, until tender (3 to 5 minutes).
- Stir in the cooked rice, squash pulp, lemon juice, and sage, mixing well and breaking up the squash pulp into smaller pieces.
- Stir in the cranberries, walnuts, and brown sugar.
- Divide the stuffing to fill the acorn squash shells.
- 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.).
- Bake for 15 minutes, or until heated through.
- Season with salt and pepper.
Nutrition Facts : Calories 157, Fat 7.2, SaturatedFat 1, Sodium 51.5, Carbohydrate 24.3, Fiber 3.3, Sugar 6.1, Protein 2.2
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