Prep 45 mins
Cook 20 mins
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.
- 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 part-skim mozzarella cheese, shredded
- 1⁄2 cup walnuts, chopped
- 1⁄2 cup half-and-half
- 1⁄4 cup balsamic vinegar
- 3 tablespoons honey
- 3 teaspoons fresh gingerroot, minced
- 1 teaspoon curry powder
- 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.