Spicy Stuffed Acorn Squash |
|
 |
Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 4 |
|
I absolutely love acorn squash, but find most recipes for it to be much too sugary for me; after all, the acorn squash is naturally sweet on its own. This recipes adds no sugar-only a little apple juice for sweetness-and uses coriander, curry and a bit of cayenne to compliment the flavor of the squash. Yum! From The Vegetarian Gourmet. Ingredients:
2 small acorn squash, cut in half, seeded |
1 cup cooked brown rice |
1/2 cup breadcrumbs, soft whole grain |
2/3 cup low fat cottage cheese |
1/4 cup raisins |
1 medium granny smith apple |
1/4 cup onion, finely chopped |
1/16 teaspoon cayenne (or to taste) |
2 teaspoons curry powder |
1 teaspoon coriander |
3 tablespoons apple juice concentrate |
4 teaspoons apple juice concentrate, reserved for top |
1 pinch coriander, reserved for top |
Directions:
1. Place halves of acorn squash, cavity facing down, in a 9x13-inch baking pan with 1/2 inch of water. Bake 350 oven for 30 minutes or until squash is tender when center is pierced with a fork.
2. While squash is baking, mix together the next 10 ingredients.
3. Stuff the squash halves.
4. Pour 1 tsp apple juice over each, sprinkle with coriander, and bake in 350 oven for approximately 25 to 30 minutes or until hot and light brown on top. Serves 4.
|
|