posted by Sue Freeman 01-26-99 9:34 AM
Stuffed Acorn Squash
1 large acorn squash, washed, cut in half, cleaned
1 cup cooked wild rice
1/4 cup chopped carrots
1/4 cup chopped celery
1/4 cup chopped red onion
1/4 cup chopped walnuts
1/4 cup craisins
2 tablespoons brown sugar
Preheat oven to 350° F.
Place acorn squash on a baking pan face down and bake until tender.
While this is in the oven cook the rice. Chop veggies and saute until slightly tender. Mix rice, veggies, walnuts and craisins together.
Sprinkle 1 tablespoon brown sugar on the insides of the baked squash. Fill with rice mixture and return to oven for about 15 minutes.
Serve.