Stuffed Acorn Squash

Submitted by Renee Wagner

The following is a wicked yummy dinner recipe great for the fall

Acorn Squash recipe serves 4

Ingredients:
2/3 C Basmati rice

1 1/3 C water

cooking spray

2 Acorn Squash halved & seeded

1 Tbsp olive oil

1/4 C dried cherries

1/2 of an onion minced

1/3 C almonds chopped

1/4 tsp minced garlic (I use more love it)

1/4 tsp salt (optional)

1 apple peeled & chopped

Directions:
Preheat oven to 400. Line a baking sheet w/ foil & spritz it w/ cooking spray. Place the squash cut side down. Roast for 40 minutes...once done set squash aside & reduce heat to 300.

Combine rice & water in a med sauce pan, bring to a boil, reduce heat to low, cover & allow to simmer for 40min.

While the rice & squash are cooking heat a small skillet over med heat add olive oil, add onion, cook, stirring often about 10 min.

Add almonds, stir often about 7 min.

Stir in the garlic & salt cook 5 min.

Remove the skillet from heat. After rice has cooked for 40 min fluff it up with a fork & taste it, if it seems a bit crunchy add about 3 Tbsp water, cover & let sit for 10 min with out heat.

Transfer the rice to a med bowl add in the onion/almond/garlic mixture.

Toss in the apples & cherries. Combine all together. Spoon the mixture into the squash pack down then mound the top. At this point you're done or you can cover w/ some foil & return it to the oven for 10 minutes while finishing up any other cooking.