Jasmine Rice Stuffed Acorn Squash

I made this recipe up, so in true Sian fashion it is really just a list of ingredients.

2 Acorn Squash, halved and seeded (or as many as you like)
– cut a little bit off the tips so that they will stand upright in a baking dish

Rice Stuffing:
Cooked Jasmine rice – about 1 1/2 cups
1 yellow onion, diced
1 carrot, finely diced
1 stalk of celery, finely diced
1 clove minced garlic
1/4 cup craisins or other dried fruit
1/4 cup pepitos, toasted
Bell’s seasoning, to taste (about 1/2 – 1 teaspoon)
salt & pepper
1/2 cup chunky applesauce

Heat 2 tablespoons butter in a large skillet. Saute onion, carrot and celery until softened. Add minced garlic, craisins, Bell’s seasoning and pepitos, salt & pepper and cook another minute or two until the garlic is fragrant.

Add the cooked rice and enough applesauce to moisten the mixture up and hold it together.

Salt & pepper the insides of the squash and pile on the stuffing.

Place the squash halves in a baking dish, cover and bake at 350F until the squash is cooked through – about 1 1/2 hours.

These may also be cooked in a slow cooker but I can only fit one squash in mine. Add 1/2 cup water to the bottom and cook on low heat for 6-8 hours.


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