Stuffed Acorn Squash

Stuffed Acorn Squash

Ingredients:

• 1 acorn squash for every 2 people
• 1 tablespoon balsamic vinegar
• olive oil
• salt & pepper
• 1/2 cup rice
• 4 cups cubed bread
• 1 celery stalk, diced
• 1/2 medium onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 teaspoon dried rosemary
• 1 teaspoon dried basil flakes
• 1 cup water
• 2 vegetable bullion cubes

Method:

1. Cut acorn squash in half and scoop out seeds. Drizzle with balsamic vinegar, olive oil, salt & pepper. Roast in a 400 degree oven for 20-30 minutes or until soft and tender.

2. Make rice. Bring 1/2 cup dry rice and 1 cup water to boil, reduce to simmer and cover for 15 minutes.

3, Make stuffing. If you want to save time you can use boxed stuffing, but I like to make my own because its so easy and there's no preservatives. Cube 4 cups of day old bread. I put the slices of bread in the oven just to dry them out a little more before I cubed them. I also used wheat bread.

4. In a tablespoon of olive oil, saute onions, celery and garlic for about 5 minutes or until translucent. Add in salt, pepper, rosemary, and basil. Add vegetable bullion cubes and water. Bring to boil.

5. Add cooked rice and cubed bread, cover with lid and let sit while the squash finishes cooking.

6. Once squash is finished cooking mound stuffing into it. Drizzle with olive oil and put back in the oven for a few minutes just to brown the top.

7. Serve