Apple stuffed squash

Yield: 4 servings

Measure Ingredient
2 Acorn squash halved and seeded
1 tablespoon Melted butter or margarine
¼ teaspoon Salt
¼ teaspoon Ground cinnamon
2 cups Cooked white or brown rice (cooked in chicken broth)
1 cup Unsweetened applesauce
½ cup Chopped celery
½ cup Chopped toasted pecans
¼ cup Packed brown sugar
½ teaspoon Onion powder
½ teaspoon Ground ginger
4 smalls Apple wedges

Place squash cut-side down in shallow baking pan. Bake at 350 F for 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.

Source: Seasonal Inspirations for Rice Reprinted with permission from USA Rice Council Electronic format courtesy of Karen Mintzias

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