Stuffed Acorn Squash

Name: Stuffed Acorn Squash
Prep time: 45 min
Cook time: 20 min
Total time: 1 h 5 min
Yield: 4 serving(s)
Ingredients: 2 large acorn squash; 3/4 cup long grain rice, uncooked; 1 1/2 cups water; 2 tablespoons soy sauce; 1 medium onion, chopped; 1/4 cup butter, cubed; 2 medium tart apples, peeled and chopped; 1 cup mozzarella cheese, shredded; 1/2 cup walnuts; 1/2 cup half-and-half; 1/4 cup balsamic vinegar; 3 tablespoons honey; 3 teaspoons fresh gingerroot, minced; 1 teaspoon curry powder

Submitted by joanna.l.wilson

"This is a great fall side dish."

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Ready In:: 1hr 5mins
Ingredients:: 14
Serves:: 4

ingredients

2 large acorn squash
³⁄₄ cup long grain rice, uncooked
1 ¹⁄₂ cups water
2 tablespoons soy sauce
1 medium onion, chopped
¹⁄₄ cup butter, cubed
2 medium tart apples, peeled and chopped
1 cup mozzarella cheese, shredded
¹⁄₂ cup walnuts
¹⁄₂ cup half-and-half
¹⁄₄ cup balsamic vinegar
3 tablespoons honey
3 teaspoons fresh gingerroot, minced
1 teaspoon curry powder

directions

Cut squash in half. Remove seeds. Place cut side down in a greased 13x9 baking dish. Cover and bake at 350 degrees for 40-45 minute or until tender.
In a large saucepan bring the rice, water, and soy sauce to a boil. Reduce heat. Cover and simmer for 15-18 minute or until liquid is absorbed and rice is tender.
In a large skillet, saute onion and butter until almost tender. Add apples. Saute for 3 minute Remove from heat. Stir in rice, cheese, walnuts, cream, vinegar, honey, ginger, and curry.
Turn squash over. Stuff with rice mixture. Bake, uncovered, for 20-25 minute or until heated through.