Almond Rice Stuffing in Acorn Squash
Ingredients
- 2 acorn squash, halved and seeded
- ½ cup slivered almonds
- 3 tablespoons butter or margarine
- ½ cup chopped onion
- ½ cup chopped celery
- ½ cup chopped dried apples
- ½ teaspoon poultry seasoning
- ¼ teaspoon ground white pepper
- 2 cups cooked rice (cooked in chicken broth)
- Melted butter, salt and ground black pepper
- Place squash cut side down in shallow baking pan.
- Bake at 350 °F for 30 minutes.
- Meanwhile, saute almonds in butter until golden brown in large skillet over medium heat.
- Add onion, celery, apples, poultry seasoning and pepper; continue to cook until vegetables are tender-crisp.
- Stir in rice; continue stirring until mixture is heated through.
- Turn squash cut side up; brush with melted butter and sprinkle with salt and pepper.
- Fill evenly with rice stuffing
- Cover and bake at additional 45 to 50 minutes.
This article uses material from the "Almond Rice Stuffing in Acorn Squash" article on the Recipes wiki at Wikia and is licensed under the Creative Commons Attribution-Share Alike License
