Prep 20 mins
Cook 1 hr
I absolutely love acorn squash, but find most recipes for it to be much too sugary for me; after all, the acorn squash is naturally sweet on its own. This recipes adds no sugar--only a little apple juice for sweetness--and uses coriander, curry and a bit of cayenne to compliment the flavor of the squash. Yum! From The Vegetarian Gourmet.
- 2 small acorn squash, cut in half, seeded
- 1 cup cooked brown rice
- 1⁄2 cup breadcrumbs, soft whole grain
- 2⁄3 cup low fat cottage cheese
- 1⁄4 cup raisins
- 1 medium granny smith apple
- 1⁄4 cup onion, finely chopped
- 1⁄16 teaspoon cayenne (or to taste)
- 2 teaspoons curry powder
- 1 teaspoon coriander
- 3 tablespoons apple juice concentrate
- 4 teaspoons apple juice concentrate, reserved for top
- 1 pinch coriander, reserved for top
- Place halves of acorn squash, cavity facing down, in a 9x13-inch baking pan with 1/2 inch of water. Bake 350 oven for 30 minutes or until squash is tender when center is pierced with a fork.
- While squash is baking, mix together the next 10 ingredients.
- Stuff the squash halves.
- Pour 1 tsp apple juice over each, sprinkle with coriander, and bake in 350 oven for approximately 25 to 30 minutes or until hot and light brown on top. Serves 4.