Baked Stuffed Squash

Name: Baked Stuffed Squash
Ingredients: 2 (1 1/2 lb) acorn squash or (1 1/2 lb) butternut squash; 1 teaspoon butter; 1/2 cup basmati rice (white or brown) or 1/2 cup long grain rice (white 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

13 ingredients

6 steps

Ingredients

2 (1 1/2 lb) acorn squash or (1 1/2 lb) butternut squash
1 teaspoon butter
1/2 cup basmati rice (white or brown) or 1/2 cup long grain rice (white 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

Directions

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 white 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.