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Friday, December 3, 2010

Acorn Squash Stuffed with Brown Rice Pilaf

Preheat oven to 350 degrees.
Cut a large acorn squash in half and place, cut side up, on a baking pan.  Add a bit of butter to the center to keep the squash moist. Cook squash for 35 to 45 minutes, or until tender.

Mix the following:
     Cook in butter 1/2 chopped onion and 3 sticks chopped celery.  Once tender add 2 cups of brown rice (you can buy bags of pre-cooked rice at Trader Joe's.  I use a rice cooker.  Season with salt and pepper and poultry seasoning.  The rice should taste like bread dressing.
      Stuff squash  with rice mixture and return to oven for 10 to 20 minutes, depending on whether or not you've just removed the squash from the oven.  Cover with foil if you are cooking it longer.


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