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Rice-Stuffed Acorn Squash

We often make this side dish in the fall, after harvesting fresh squash from our garden. A hint of Oriental flavor offers a different, unexpected accent. I especially enjoy the pleasant flavor combination of mozzarella and ginger. —Lydia Garcia, Gouldsboro, Maine
4 ServingsPrep: 45 min. Bake: 20 min.

Ingredients

  • 2 large acorn squash
  • 3/4 cup uncooked long grain rice
  • 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 (4 ounces) shredded part-skim mozzarella cheese
  • 1/2 cup chopped walnuts
  • 1/2 cup half-and-half cream
  • 1/4 cup balsamic vinegar
  • 3 tablespoons honey
  • 3 teaspoons minced fresh gingerroot
  • 1 teaspoon curry powder

Directions

  • Cut squash in half; remove seeds. Place cut side down in a greased
  • 13-in. x 9-in. baking dish. Cover and bake at 350° for 40-45
  • minutes or until tender.
  • Meanwhile, in a large saucepan, bring the rice, water and soy sauce
  • to a boil. Reduce heat; cover and simmer for 15-18 minutes or until
  • liquid is absorbed and rice is tender.
  • In a large skillet, saute onion in butter until almost tender. Add
  • apples; saute for 3 minutes. Remove from the heat; stir in the rice,
© Taste of Home 2009 Tasteofhome Logo

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Rice-Stuffed Acorn Squash (continued)

Directions (continued)

  • cheese, walnuts, cream, vinegar, honey, ginger and curry.
  • Turn squash over; stuff with rice mixture. Bake, uncovered, for 20-25
  • minutes or until heated through. Yield: 4 servings.
© Taste of Home 2009 Tasteofhome Logo