2 acorn squash - halved and seeded
1 tbsp melted butter or margarine
1/4 tsp salt
1/4 tsp ground cinnamon
2 cup cooked white or brown rice (cooked, in chicken broth)
1 cup unsweetened applesauce
1/2 cup chopped celery
1/2 cup chopped toasted pecans
1/4 cup packed brown sugar
1/2 tsp onion powder
1/2 tsp ground ginger
4 small apple wedges
A Recipe for
Apple Stuffed Squash
Chemicals, n: Noxious substances from which modern foods are made. |
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This Recipe for Apple Stuffed Squash is one of thousands in the Recipes-to-go Fruit Cookbook.
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This is a recipe for Apple Stuffed Squash from the recipe cookbook of Recipes-to-go (Fruit)
As a child my family's menu consisted of two choices: take it or leave it. |
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Always eat grapes downward - that is eat the best grapes first; in this way there will be none better left on the bunch, and each grape will seem good down to the last. If you eat the other way, you will not have a good grape in the lot. |
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This special feeling towards fruit, its glory and abundance, is I would say universal.... We respond to strawberry fields or cherry orchards with a delight that a cabbage patch or even an elegant vegetable garden cannot provoke. |
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Place squash cut-side down in shallow baking pan. Bake at 350 F for 30
minutes. Turn squash cut-side up; brush with butter. Sprinkle with
salt and cinnamon. Combine rice, applesauce, celery, pecans, brown
sugar, onion powder, and ginger. Fill squash evenly with rice
stuffing. Bake, uncovered, 20 to 30 minutes. Garnish with apple
wedges.
Source: Seasonal Inspirations for Rice Reprinted with permission from
USA Rice Council Electronic format courtesy of Karen Mintzias
Serves: 4
Apple Stuffed Squash Recipe brought to you by Recipes To-Go