In keeping with a holiday theme, here’s a fabulous recipe for your holiday table!
A large squash stuffed with rice, cranberries, apples, nuts and other festive spices that you would add to whatever you are roasting this week is not only satisfying, but provides a festive look to your table and makes your whole kitchen smell wonderful!
Here’s a very festive take on acorn squash, but you can also use a couple of butternut squashes if you prefer.
The largest acorn squash that you can find
1 cup homemade chicken stock
1/2 cup brown rice
Cranberries, celery, onion, nuts, apples, and all the spices and other ingredients that you normally add to your favorite stuffing
Cut the squash in half and scoop out the seeds. Place the squash cut side up in a baking dish with enough water to just barely cover the bottom of the dish. Cover and bake in a preheated oven at 350 degrees for about 30 minutes.
While the squash is baking, bring your chicken stock to a boil, add your rice, fruit, nuts and spices then, lower the heat and simmer for about 20 minutes or until the water is absorbed.
Next, take your soft but not quite done squash out, fill each half with your rice stuffing, place a pat of butter on the top, and return to the oven for another 15-20 minutes until they’re done.
You will find that your whole kitchen smells wonderful in addition to having a pretty vegetable dish for your holiday table!
Best of Health,