Recipe by Jenny Sanders
This is a wonderful dish for the late fall or winter; either as a side dish or as a light meal in itself. Try other grains besides the rice. Millet, wild rice, bulgur or barley would all work well; just save a little of whatever you have left over from another meal.
- 2 small acorn squash, cut lengthwise and seeded
- 2 teaspoons extra virgin olive oil
- 1 cup dried tart cherry
- 2⁄3 cup walnuts, chopped
- 2 green onions, finely chopped
- 2 stalks celery, finely chopped
- 2 red baking apples, cut into ¼ inch cubes
- 2 tablespoons maple syrup
- 1 cup cooked brown rice
- 1 can 10 ounces reduced-sodium fat-free chicken broth
- 1⁄4 teaspoon ground cinnamon
- 1⁄4 teaspoon salt
Directions See How It's Made
- Preheat the oven to 400°F.
- Cut the acorn squash in half lengthwise, and scoop out the seeds. Brush the cut surfaces with the olive oil.
- Place them on a baking tray, and bake for 30 to 40 minutes, until tender.
- Mix the dried cherries and nuts, and add the prepared onions, celery, and rice in a large bowl.
- When the squash are done, scoop out the insides, leaving a 1/4" shell. Chop the squash flesh and add it to the cherries, nuts, etc.
- Prepare the apples and add them to the mix.
- Mix in the maple syrup, stock, and seasonings.
- Reduce oven heat to 375°F.
- Return the squash to the oven, and bake for a further 20 minutes, until hot through.