This beautiful hardcover, written by the dynamic author of the very successfully Trim & Terrific(tm) cookbook series, is a complete guide to cooking for company and planning a party-while eating on the light side. Expert at creating user-friendly recipes tailored to the busy, health conscious consumer,
If you have never experienced acorn squash, don't pass on this recipe-it's outstanding. This fabulous dish requires some time to make, so prepare it the day before and refrigerate. Before serving, bake it in the oven at 350F until heated through.
Makes 6 servings
1 (6-ounce) package long grain and wild rice mix
3 (10- to 12-ounce) acorn squashes, cut into halves and seeded
2 tablespoons margarine
1 cup chopped onion
2 tablespoon lemon juice
2 teaspoons dried sage leaves
1/2 cup dried cranberries
1/4 cup chopped walnuts, toasted
2 tablespoons light brown sugar
Salt and pepper, to taste
Preheat the oven to 375F. Coat a baking sheet with nonstick cooking spray. Prepare the rice according to the package directions, and set aside.
Arrange the squash halves, cut-side down on the prepared baking sheet. Bake fat 40 minutes, or until tender. Reduce the oven temperature to 350F. Scoop out the squash pulp, carefully leaving a 1/4-inch shell. Place the pulp in a small bowl.
In a skillet, heat the margarine over medium heat. Add the onion, and cook, stirring, until tender, 3 to 5 minutes. Stir in the cooked rice, squash pulp, lemon juice, and sage, mixing well and breaking up the squash pulp into smaller pieces. Stir in the cranberries, walnuts, and brown sugar. Divide the stuffing to fill the acorn squash shells. Place the shells on the baking sheet. (You may have to trim a bit off the bottom of some or the shells to help them stand upright.) Bake for 15 minutes, or until heated through. Season with salt and pepper.
