Recipe: Pilaf Stuffed Acorn Squash (using long grain and wild rice mix, nuts and raisins)

PILAF-STUFFED ACORN SQUASH



2 medium acorn squash, cut in half lengthwise, seeds and fiber removed
1 (6 oz.) pkg. original recipe long grain and wild rice mix
1 tablespoon margarine or butter
2 1/3 cups water
1/4 cup golden raisins*
2 tablespoons chopped pecans
2 oz. (1/2 cup) shredded Cheddar cheese

Heat oven to 400 degrees F.

Place squash halves, cut side down, in ungreased shallow baking dish;
add 1/2-inch water.

Bake at 400 degrees F for 40 to 50 minutes or until tender.**

Meanwhile, in medium saucepan, prepare rice mixture as directed on package, using 1 tablespoon margarine and 2 1/3 cups water.

Remove cooked rice from heat; gently stir in raisins and pecans.

Turn squash cut side up in baking dish; if necessary, drain liquid from dish. Spoon 1/4 of rice mixture onto each squash half; sprinkle with cheese.

Bake at 400 degrees F for an additional 3 to 5 minutes or until cheese is melted and pilaf is hot.

*Dried fruit such as currants, cut-up apricots or cranberries can be used instead of the golden raisins.

**TO PRE-COOK SQUASH IN A MICROWAVE:
Save a half hour of prep time by cooking the squash in the microwave. Cover each half with microwave-safe plastic wrap; arrange the halves in a circle. Microwave them on HIGH, rotating and rearranging the squash after 7 minutes. Let the squash stand (still covered with plastic wrap) for 5 minutes, then add the stuffing.

KITCHEN TIP:
A hard-skinned winter squash is much easier to cut if you microwave the whole squash on HIGH for about 2 minutes. Cool it slightly before cutting it to avoid a steam burn.

Makes 4 servings
Source: Recipe booklet: Meatless Meals, Pillsbury Classic Cookbooks, March 1996, #181