Stuffed Acorn Squash

Okay, I know it's a lot of squash recipes for one month, but I have a lot of squash! This is a naturally sweet recipe that my family loves. It comes together easily and it's a satisfying dish. My thanks to Susan for her help.

Stuffed Acorn Squash

Serves 4

2 acorn squash – approximately 1.5 lbs each

2 C. rice - I used Lundberg Wild Blend, a blend of whole grain and wild rice
4 C. water for cooking rice

2 garlic cloves, minced
2 t. fresh sage, chopped
2 stalks of celery, chopped (1/2 C.)
1 apple, diced, with the skin on
1/2 C. dried cranberries
2 T. chopped walnuts
1/2 t. sea salt
pepper
Pam – non-stick cooking spray

Preheat the oven to 375 degrees. Cook the rice according to the directions on the package. Line a sheet pan with foil and lightly spray with Pam. Cut the acorn squash in half and seed. Place squash cut side down on the sheet pan and bake until tender, about 40 minutes. When the rice is nearly finished cooking, heat a non-stick saute pan over medium high heat and toast the walnuts stirring for about 3 minutes, remove and set aside. Spray the non-stick saute pan with Pam and heat the celery, garlic and sage together stirring for about 2 minutes. Add the rice, apple, cranberries, walnuts, salt and pepper. Mix well. Divide the mixture between the squash shells and warm in the oven for 10 minutes.