Recipe

Raisin-Apple Stuffed Squash

Submitted by: Richard Rizzio, MI Honorable Mention - Soups/Salads/Side Dishes Wise Choices Recipe Contest

Maple syrup flavors a raisin-rice filling mounded high on acorn, banana or even hubbard squash shells.

Details

Serves:

INGREDIENTS

2-1/2 tbsp. maple syrup
2/3 c. cooked rice
1/2 tart apple; peeled, cored and diced
3/4 c. California golden raisins
2 tsp. chopped pecans
1-1/2 tbsp. chopped onion
1 tsp. minced fresh parsley
1 tsp. melted butter
1/4 tsp. ground cinnamon
1 acorn squash, cut in half and seeds removed
Maple syrup, as needed

PROCEDURE

Preheat oven to 375°F. Cut squash in half lenghtwise and remove seeds. Set aside.

In large bowl, mix maple syrup, rice, apple, raisins, pecans, onion, parsley, butter and cinnamon together well. Divide and spoon into cavity of squash, mounding as needed to use all the filling. Arrange on baking sheet and cover with foil. Bake 1 hour, or until tender. Drizzle with additional maple syrup. Divide and serve hot.

Nutrition Information (per serving)

Calories 160(8% from fat); Total Fat 1.5g (sat 0g, mono 1g, poly 0g); Cholesterol 0mg; Protein 2g; Carbohydrates 36g; Fiber 3g; Iron 2mg; Sodium 15mg; Calcium 40mg