Rice-Stuffed Acorn Squash

"This is meatless, but very tasty. I used brown rice and blue agave in place of the honey and ground ginger in place of fresh gingerroot. I didn't peel my apples, but I like the skin anyway. Recipe courtesy of Lydia Garcia of Gouldsboro, Maine and 2008 Taste of Home Annual Recipes."
 
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Ready In:
1hr 5mins
Ingredients:
14
Serves:
4
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ingredients

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directions

  • Cut squash in half and remove seeds.
  • Place cut side down in a greased 13x9x2 inch baking dish.
  • Cover and bake at 350 for 40 to 45 minutes or until tender.
  • Meanwhile, in a large saucepan, bring the rice, water, and soy sauce to a boil.
  • Reduce heat and cover and simmer for 15 to 18 minutes or until liquid is absorbed and rice is tender.
  • In a large skillet, saute onion in butter until almost tender.
  • Add apples and saute for 3 minutes.
  • Remove from heat and stir in the rice, cheese, walnuts, cream, vinegar, honey, ginger, and curry.
  • Turn squash over and stuff with rice mixture.
  • Bake, uncovered for 20 to 25 minutes or until heated through.

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RECIPE SUBMITTED BY

I love to try new recipes, and this is a wonderful site to find new additions. I rarely make the same thing twice because it's so much fun to try something different. My life long dream is to travel the world and eat my way around it.
 
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