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Harvest-Stuffed Acorn Squash

Foodie Loves Fitness, Adopted from The Vegan Table
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Prep Time 10 mins
Cook Time 1 hr 15 mins
Total Time 1 hr 25 mins
Servings 4
Calories 300 kcal

Ingredients
  

  • 2 acorn squash halved lengthwise, seeds and membranes removed
  • 1/2 TBSP olive oil
  • 1/4 onion minced
  • 2 large celery stalks diced
  • 4 oz long grain & wild rice mix or any other kind of rice, cooked
  • 1 oz toasted pecan pieces
  • 1/2 cup golden raisins
  • 1/2 TSP ground cinnamon
  • 1/4 TSP ground cloves
  • 1/4 TSP salt
  • Pepper to taste

Instructions
 

  • Preheat oven to 375.
  • Place squash halves, cut side down, on a baking sheet. Bake for 30 minutes, then remove from heat.
  • Meanwhile, heat olive oil in a saute pan. Cook onions over medium heat until lightly browned. Add celery and saute for several more minutes.
  • Remove onion/celery mixture from heat and add to a large bowl. Add the rice, pecans, raisins, cinnamon, cloves, salt and pepper. Mix well.
  • Spoon out the cooked squash, leaving some squash in the shells. Press rice mixture evenly into each squash cavity.
  • Cover with aluminum foil and bake for 20 minutes. Remove the foil and cook until tender, about 10 minutes.

Nutrition

Serving: 1gCalories: 300kcalCarbohydrates: 58gProtein: 5gFat: 7g
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