Veggie and Rice Stuffed Acorn Squash

The great thing about this dish is you can use whatever you have in your kitchen!  That's my style for sure I don't like to have to buy a ton of different veggies to make different recipes.  So substituting is definitely a common occurrence in our household.


Ingredients

2 medium acorn squash, halved lengthwise and seeds removed
3 tbs unsalted butter, melted
1 tbs dark brown sugar
1 medium onion (I used a yellow one), chopped
4 carrots, finely chopped (the orginal recipe called for celery but we didn't have any)
1 tbs oregano
2 cups rice, cooked (I used Spanish rice, but the orginal recipe called for wild rice)
2/3 cups walnuts, (recipe called for pecans)
1/4 cup dried cranberries , finely chopped
1 tsp salt
1/2 tsp black pepper


1. Heat the oven to 450 degrees and make sure there is a rack in the middle of the oven

2. Place the squash cut side up on baking sheet. Drizzle with 1 Tbs. melted butter. Sprinkle with salt, pepper, and brown sugar. Put in oven for 25- 30 minutes or until barely fork tender

3. Meanwhile, place 1 Tbs melted butter in a large frying pan over medium heat.  When it foams add onion, and carrots.  Season with salt and pepper. Stir occasionally until just softened, about 8-10 minutes. Add oregano cook until just fragrant.

4. Remove from heat and stir in rice, cranberries, and walnuts. Add salt and pepper if necessary (I didn't feel like it needed it)

 

5 Divide the mixture among the squash halves (Apprx 1/2 cup each) and drizzle remaining tbs of butter over the squash.  Place back in the oven for 20 - 25 minutes