Baked Stuffed Squash

Total Time: 1 hr 40 mins Preparation Time: 20 mins Cook Time: 1 hr 20 mins

Ingredients

• Servings: 4
• 2 (1 1/2 lb) acorn squash or 2 (1 1/2 lb) butternut squash
• 1 teaspoon butter
• 1/2 cup basmati rice ( or brown) or 1/2 cup long grain rice ( or brown)
• 1 tablespoon onion, finely chopped
• 1 1/4 cups chicken broth, heated (or veggie broth)
• 1 teaspoon brown sugar, packed
• 1 cinnamon stick
• 2 tablespoons raisins
• 1/8 teaspoon clove, ground
• 1/8 teaspoon nutmeg, freshly grated
• 1/4 cup toasted walnuts, roughly chopped (or pecans)
• 1/4 cup fresh parsley, chopped
• 1/3 cup feta cheese, crumbled

Recipe

• 1 preheat oven to 400f degrees.
• 2 cut squash in half and scoop out seeds, and place place cut side down in a roasting pan, large enough to hold halves in a single layer. add about 3/4 cup water to pan and cover tightly with lid or a tent of foil. bake until squash is tender, about 35 minutes. (cut a small slice off the bottom of the squash so that it will sit upright in the roaster.).
• 3 meanwhile, melt butter in a small saucepan; add rice and onion; stir well to coat evenly. stir in broth, sugar, cinnamon stick, raisins, cloves and nutmeg; bring to a boil. cover and cook over medium low heat about 20 minutes for rice , or 30 minutes for brown rice. the liquid should be reduced but the riace should remain a little firm. remove rice from heat and discard cinnamon stick.
• 4 stir in toasted nuts and parsley.
• 5 when cooked, remove squash from oven and reduce heat to 350f degrees. divide rice mixture evenly among cooked squash. sprinkle with feta.
• 6 add 1/4 cup water to pan, cover roasting pan tightly with lid or tent of foil; bake stuffed squash in the centre of the oven for 25 to 30 minutes.