Stuffed Acorn Squash

This is a great fall side dish.

• Ready In: 1 hr 5 mins
• Serves: 4

Ingredients

• 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 mozzarella cheese, shredded
• 1⁄2 cup walnuts
• 1⁄2 cup half-and-half
• 1⁄4 cup  balsamic vinegar
• 3  tablespoons honey
• 3  teaspoons  fresh gingerroot, minced
• 1  teaspoon curry powder

Directions

1. Cut squash in half. Remove seeds. Place cut side down in a greased 13x9 baking dish. Cover and bake at 350 degrees for 40-45 minute or until tender.
2. In a large saucepan bring the rice, water, and soy sauce to a boil. Reduce heat. Cover and simmer for 15-18 minute or until liquid is absorbed and rice is tender.
3. In a large skillet, saute onion and butter until almost tender. Add apples. Saute for 3 minute Remove from heat. Stir in rice, cheese, walnuts, cream, vinegar, honey, ginger, and curry.
4. Turn squash over. Stuff with rice mixture. Bake, uncovered, for 20-25 minute or until heated through.