We've liked a few of the other dishes we've stuffed, and this acorn squash was no exception. Both of us agreed that we prefer acorn squash just baked with a little bit of butter and brown sugar, but this was a fun change.
Because Ryan was in charge of this meal, I don't know the exact measurements. However, this is one of those recipes that doesn't really need a recipe, it can easily be modified and adjusted according to your taste!
-1 acorn squash
-2 servings brown rice
-Finely chopped celery
-Finely chopped green apple
-Finely chopped onion
-brown sugar & cinnamon, to taste
1. Cut squash in half and scoop out seeds. Bake acorn squash at 400 degrees for 20-30 minutes until softened.
2. Cook rice according to package directions and set aside in a bowl.
3. When squash is finished, scrape the insides out with a fork and add to the rice.
4. Add cranberries, celery, apple, pecans, and onion to rice mixture. Stir until combined. Mix in cinnamon and brown sugar.
5. Fill each half of the acorn squash with the filling. Bake at 375 for an additional 20 minutes.