Baked Acorn Squash Stuffed With Brown Rice [Bulkbites.com]

• Servings: 2
• Time: 60 minutes

Baked acorn squash stuffed with brown rice makes for a perfect main dish that is healthy and satisfying. Acorn squash is a sweet tasting vegetable packed with lots of vitamin A, B, and C. It contains zero saturated fat and is rich in minerals and fiber. Complex carbohydrates-rich brown rice is the perfect stuffing for the squash and really completes the meal. The recipe is extremely creative and can be prepared with any leftover cooked rice.

Nutrition

• calories: 335
• protein: 7
• carbs: 57
• fat: 10
• saturated fat: 1.05
• polyunsaturated fat: 6.92
• monounsaturated fat: 1.57
• cholesterol: 0
• sodium: 5
• potassium: 258
• dietary fiber: 3.37
• sugars: 8.57
• vitamin a: 1
• vitamin c: 1
• calcium: 45
• iron: 1
• magnesium: 0
• complex carbs: 45.06
• other fats: 0.46

Ingredients

• 1 whole Acorn Squash, Raw, Whole
• 2 ounce Rice, brown, long-grain, raw
• 1 tbsp chopped Onions, raw
• 1 tsp Garlic, raw
• 1 tsp Spices, ginger, ground
• 1 raisins Raisins, seedless
• 1 oz Nuts, walnuts, english
• 1 tsp Spices, cinnamon, ground
• 1 dash Salt, table
• 1 tsp Spices, pepper, black
• 1 ounce Water

Instructions

• Wash and soak the rice in the water for 30 minutes before cooking.
• Heat the oil in a medium size sauce pan. Add onion and cook until translucent. Add ginger and garlic. Cook until fragrant.
• Add rice, cinnamon, raisin, walnut, salt, pepper and water. Bring to a boil. Reduce the heat to low and let it simmer for 30 minutes while stirring occasionally.
• Turn off the heat and let it stand for 5 minutes with the lid on.
• Meanwhile prepare the acorn squash for baking. Set the oven to 350 degree Fahrenheit (190 degree Celsius).
• Cut the squash in half and scoop out the seeds from the center. Stuff the squash halves with cooked brown rice.
• Bake in a covered baking dish for 30 minutes until squash is tender.
• Remove from the oven and serve hot.