Baked Acorn Squash With Rice Raisin Nut Stuffing
Ingredients
Acorn Squash (2 servings per Squash)
Ingredients for Rice Raisin Nut Stuffing
1 cup Onions (diced)
1/2 cup Walnuts (pieces)
1/2 cup Raisins
1 tsp. Cinnamon (ground)
1/2 tsp. Ginger (ground)
1/4 tsp. Cloves (ground)
1 cup Brown or Basmati Rice cooked in 2 cups of Water
Preparation for Raisin Nut Stuffing:
Begin by boiling the water in a covered glass cooking pot on the stove top. Add the seasonings and rice and lower the temperature to simmer. Add all the remaining ingredients, and continue to simmer in the covered pot until all the water is absorbed into the rice. Remove from heat and mix thoroughly. Replace the cover and let stand for about 10 minutes.
Preparation for the Squash
Wash the Acorn Squash. Lay the squash on its side and cut in half along its length (top to bottom). Scoop out the seeds (save them for roasting, if you desire). Stuff the squash halves with the prepared and cooked rice raisin nut stuffing. Bake in a covered roasting pan at 350 degrees F. for about 1 hour, or until the squash is tender.
Quick microwave method: Lay the squash on its side and cut a slot with a knife into the inner seed bowl. Place in a covered microwaveable oven dish and cook on "high" for about 5 minutes. Remove from oven and cut the acorn squash in half and stuff as above. Place back in the microwave oven and cook for another 5 to 10 minutes (until the squash is at the tenderness desired).