Tuesday, October 9, 2012
Ingredients and Preparation
Medium acorn squash
Reduced-sodium chicken stock
1 ½ cups
Walnuts, chopped and toasted
Scallions, finely chopped
Freshly ground pepper
2. Preheat oven to 350°F.
3. Drizzle a baking pan with 2 teaspoons olive oil. Cut squash lengthwise down the middle and remove seeds. Place face-down on the oiled pan and bake for about 30 minutes, or until soft when pierced with a fork.
4. Meanwhile, cook rice according to package directions, but using the stock instead of water and omitting any added fat or salt. If no directions are available, follow these general directions: Bring 1 ½ cups broth to a boil in a medium saucepan. Add ½ cup rice and return to a boil; reduce heat and cover. Simmer over low heat for 40-50 minutes, or until rice is tender. Drain any excess liquid.
5. Transfer cooked rice to a large bowl. Mix in dried cranberries, walnuts, apple, and scallions. Season with freshly ground pepper to taste.
6. Fill prebaked squash halves with the rice mixture. Bake at 350°F until heated through, about 10 minutes.
The Journal Scene is pleased to offer readers the enhanced ability to comment on stories. We expect our readers to engage in lively, yet civil discourse. We do not edit user submitted statements and we cannot promise that readers will not occasionally find offensive or inaccurate comments posted in the comments area. Responsibility for the statements posted lies with the person submitting the comment, not The Journal Scene.