Nutty Sweet Rice Stuffed Acorn Squash Recipes

1/2 cup brown rice
1/2 cup wild rice
2 cups water
1/2 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves
1 Tbsp butter
1 small onion, diced
1/2 cup chopped walnuts
1/2 cup raisins
1 acorn squash

Put both rices in a pot with the water over medium-high heat, bring to a boil, reduce heat to low, cover pot and simmer gently for 20 minutes. Remove lid and add the seasonings and butter to the pot. Replace the lid and continue simmering very slowly just until the water is mostly absorbed, about 10 more minutes.

Remove pot from the stove top and add the onion, walnuts, and raisins into the rice; stir to combine, put lid back on pot and let stand for 10 minutes.

Meanwhile, preheat oven to 350 degrees and prepare acorn squash. Cut in half lengthwise and scoop out the seeds, making sure the inside cavity is very clean. Wash with cold running water to remove any dirt or residue from squash, inside and out.

 Set squash cut side up in shallow baking dish and brush a light coat of olive oil over the cut edge. Pour about 1/4 cup of water into the baking dish for added moisture for cooking.

Spoon the rice mixture into the cavity of the acorn squash halves. Cover the baking dish with aluminum foil, forming a tent to give the squash room on top.

Bake, covered, for 1 hour in preheated oven. Squash should be fork tender when done.

Makes 2 large servings.