Recipe by Mrs. Hughes
Got this from an online friend. We thought it was good. The cranberries really give it a kick.
Top Review by rondapederson
Added a bit of sausage, left out the sugar, used wild jasmine rice... Absolutely wonderful comfort food, one half acorn squash stuffed filled me up. Will most certainly make again. The savory flavors of onion and sage combined with the natural sweetness of the squash and cranberries was such a nice combination. Sugar is not missed but don't leave out the walnuts!
- 1 (6 ounce) package long grain and wild rice blend
- 3 (10 -12 ounce) acorn squash, cut in halves and seeded
- 2 tablespoons margarine
- 1 cup onion, chopped
- 2 tablespoons lemon juice
- 2 teaspoons dried sage
- 1⁄2 cup dried cranberries
- 1⁄4 cup walnuts, chopped and toasted
- 2 tablespoons light brown sugar
Directions See How It's Made
- Preheat oven to 375 degrees.
- Coat a baking sheet with nonstick cooking spray.
- Prepare rice according to package directions, and set aside.
- Arrange the squash halves, cut side down, on the prepared baking sheet.
- Bake 40 minutes, or until tender.
- Reduce oven temperature to 350 degrees.
- Scoop out the squash pulp, carefully leaving a 1/4 inch shell.
- Place pulp in a small bowl.
- In a skillet, heat the margarine over medium heat.
- Add the onion and cook, stirring, until tender (3 to 5 minutes).
- Stir in the cooked rice, squash pulp, lemon juice, and sage, mixing well and breaking up the squash pulp into smaller pieces.
- Stir in the cranberries, walnuts, and brown sugar.
- Divide the stuffing to fill the acorn squash shells.
- Place the shells on the baking sheet. (You may have to trim a bit off the bottom of some shells to keep them from turning over.).
- Bake for 15 minutes, or until heated through.
- Season with salt and pepper.