Cranberry And Walnut-Stuffed Acorn Squash Recipe

Name: Cranberry And Walnut-Stuffed Acorn Squash Recipe
Ingredients: one 1 ½-pound acorn squash, halved, seeded; 1/2 cup cooked brown rice; 1/4 cup walnuts, chopped; 2 tablespoon dried cranberries; pinch of salt; 1 teaspoon brown sugar; goat cheese, to taste, for garnish

Kath Younger|Jan. 2, 2012 10:54 am EST

4.3 (3 ratings)

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Try this healthy, tasty, and nutritious stuffed acorn squash packed with protein and fiber. Serve as a side dish to an elegant roast or eat it all on its own for a light meal.

Servings

1

Ingredients

one 1 ½-pound acorn squash, halved, seeded
1/2 cup cooked brown rice
1/4 cup walnuts, chopped
2 tablespoon dried cranberries
pinch of salt
1 teaspoon brown sugar
goat cheese, to taste, for garnish

Directions

Preheat the oven to 375 degrees.
Place ½-inch water in a baking dish and place the squash cut side down. Bake for 30-40 minutes, or until tender when a paring knife is inserted into the squash. Remove from the oven, but keep the oven on.
Meanwhile, mix together the rice, walnuts, dried cranberries, salt, and brown sugar in a bowl. Spoon the rice mixture into the squash. Place the squash back in the pan and cook for 10 more minutes in the oven. Top with goat cheese and serve.