Shelly's Recipe

STUFFED ACORN SQUASH

Category: Squash

1 pkg (6 oz) long-grain and wild rice mix
3 orange acorn squashes (10 to 12 oz each), cut in half and seeded
2 tbsp butter
1 cup chopped onion
2 tbsp lemon juice
2 tsp dried sage leaves
1/2 cup dried cranberries
1/4 cup chopped walnuts, toasted
2 tbsp light brown sugar
Salt and pepper

Prepare rice mix according to package directions, set aside.

Preheat oven to 375. Arrange squash halves, cut side down, on baking sheet coated with vegetable oil spray. Bake 40 minutes or until tender. Reduce heat to 350.

Carefully scoop out squash pulp, leaving 1/4 inch shell. Place pulp in small bowl. In skillet, heat butter over medium heat. Add onion and cook, stirring, until tender, 3 to 5 minutes.

Stir in cooked rice, squash pulp, lemon juice and sage, mixing well and breaking up squash pulp. Stir in cranberries, walnuts and brown sugar. Fill acorn squash shells with equal amounts of squash filling. Place on baking sheet. (You may have to trim a bit off bottom of some of shells to help them stand upright.) Bake in 350 - 15 minutes or until heated through. Season to taste with salt and pepper. Serves 6