Prep 30 mins
Cook 55 mins
Got this from an online friend. We thought it was good. The cranberries really give it a kick.
- 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
- 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.
This is my new Thanksgiving recipe. The sage is a big strong for my taste so I'm using thyme instead. Otherwise I made the recipe as stated. It's very filling and flavorful.