Rice Stuffed Acorn Squash

Rice Stuffed Acorn Squash


2 acorn squash
Spray olive oil
2 cups brown rice
1/4 cup minced onion
2 tablespoons parsley, chopped
1/4 cup golden raisins
1/4 cup  regular pecans
2 tablespoons balsamic vinegar
2 tablespoons olive oil
salt and  pepper, to taste


Pre-heat oven to 400 degrees.

Slice acorn squash in half and remove the seeds.

Spray inside of squash with olive oil and place on a baking sheet, cut-side down.

Bake for 20-25 minutes, or until soft.

 Cook rice, according to package directions.

Add diced onion during the final 5 minutes of cooking time.

Remove  from heat and mix in the raisins, pecans, balsamic vinegar and olive oil . Season generously with salt and fresh ground pepper, to taste.

Fill the acorn squash halves with rice mixture.

* Next time, I would add a teaspoon of honey to the rice.

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