This is the perfect fall dinner. Today it was chilly out and all the leaves were coming down, so it seemed like a great night for this meal. The rice stuffing is just as good on its own or it would make a great side dish as well. The rice has just the perfect amount of sweetness from the apples and goes great with the roasted squash. Tonight I served the stuffed squash with a spinach and orange salad with a balsamic vinaigrette.
Stuffed Squash
3 acorn squashes
1/2 cup brown rice
1/2 cup wild rice
2 cups vegetable broth
1 TBSP canola oil
1 small apple diced
1 small onion diced
1/4 Cup pecans or walnuts
1/2 tsp cinnamon
salt and pepper
Preheat the over to 400. Cut the squash in half lengthwise and scoop out the seeds. Place the squash on a baking sheet and bake for about 30 minutes until the squash is tender.
Bring the broth to a boil for the rice. Add the rice and bring it back to a boil. Cover and turn the heat down to medium low and simmer for about 45 minutes. In a large skillet heat the oil. Add the onion and cook for 5 minutes. Add the apple, nuts and spices and cook for another 5 minutes. When the squash is ready stuff it with the rice mixture and bake for another 10 minutes.
What a beautiful dish — nice colors & presentation!