Stuffed Acorn Squash

This dish is not only beautiful to look at, but it’s also fun to eat and an excellent source of fiber.

Serves: 4

Prep time: 15 min | Cook time: 5 min | Bake time: 60 min

Ingredients:

  • 2 whole pepper squash, about 1½ lbs (750g) each
  • 10 oz. (284 mL) tin of Money’s Mushrooms, Pieces, and Stems, drained
  • ½ small onion, minced
  • ½ cup (125 mL) orange juice
  • 1 cup (250 mL) cooked short grain brown rice
  • ¼ cup (50 mL) chopped fresh parsley
  • 2 tbsp (25 mL) golden raisins
  • 1 tsp (5 mL) light brown sugar
  • ¼ tsp (1 mL) cinnamon
  • Generous pinches of cloves and freshly grated nutmeg
  • 2 tbsp (25 mL) finely chopped pecans, toasted

Instructions:

  1. Preheat the oven to 400°F (200°C).
  2. Cut the squash in half and scoop out the seeds.
  3. Place the cut side down in a roasting pan.
  4. Add 1 cup of water to the pan and cover tightly with a lid.
  5. Bake until the squash is almost tender, about 20 minutes.
  6. To make the filling, combine the remaining ingredients except for the pecans.
  7. Remove the squash from the oven and reduce the temperature to 350°F (180°C).
  8. Divide the filling evenly among the cooked squash halves.
  9. Sprinkle with toasted pecans.
  10. Return the squash to the roasting pan and bake for 25 more minutes.
  11. Serve and enjoy!

Nutritional Information:

  • Cal:375/serving, Protein: 7 g, Total Fat: 7 g, Saturated Fat: 1 g, Carbohydrates: 79 g, Fiber: 10 g, Sodium: 185 mg
Moneys Stuffed Acorn Squash