Stuffed Acorn Squash

"Got this from an online friend. We thought it was good. The cranberries really give it a kick."
 
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photo by Mrs. Hughes photo by Mrs. Hughes
photo by Mrs. Hughes
Ready In:
1hr 25mins
Ingredients:
11
Serves:
6
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ingredients

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directions

  • 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.

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Reviews

  1. 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!
     
  2. Great recipe! I didn't add the salt/pepper, brown sugar or the walnuts. I made a wild rice blend from scratch, so I had to guess the amount. I figured I used about 1 to 1 1/2 cups of rice. I did use orange flavored cranberries and they were a big plus. Despite the addition of the rice and onions, this mixture did not fill up the cavities of the squash. Since serving it in the squash seems to be for presentation only, I would put it in a casserole the next time.
     
  3. 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.
     
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Tweaks

  1. Used orange flavored cranberries in place of plain
     
  2. 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.
     

RECIPE SUBMITTED BY

I love to cook healthy, but I want it to be easy and delicious! HA! I like cooking with an instant pot and the crockpot. Cooking in the oven is great...as long as I don't have to do a lot of prep work to get it in the oven. I am a teacher and don't have time for complicated and time consuming recipes during the school year. During the summer, it's a different story. I'll cook those complicated and time consuming recipes. I have a bit more time for that. I like a good farmer's market where I can get fresh vegetables Because, let's face it, those farmer's market vegetables just taste better! Nothing beats fresh fruits and vegetables and summer is the best time to enjoy those. I really enjoy cooking for my husband and family, gatherings with friends and family, church and work potlucks, and anyone else who needs something to eat. hahaa I like trying new and always delight in finding a new treasure to add to the recipe box. My mother was a fantastic cook! I've never had fried chicken as good as hers. Her chocolate pie was the absolute best. She made the best lasagna, chicken and dressing, chicken pot pie, Christmas candy, cakes, and pies. Although mom and I cook differently, I learned so much from her about cooking good food. So, really I owe my cooking skills to my mom.
 
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