Stuffed Acorn Squash

Recipe by Mrs. Hughes
READY IN: 1hr 25mins




  • 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.