Stuffed Acorn Squash

Time for another fall recipe!  I love squash!  I know it might not be many peoples favorite food but I encourage you to try it.  If you need to break yourself in then try baking the squash in the oven and putting brown sugar and butter on it.  Not really healthy but at least it will get you used to the texture and tastiness that squash can be!  Squash is a great source of fiber and potassium for your diet. 

 I tend to not actually cook exactly how a recipe says to (unless its baking...you can make huge mistakes in baking if you don't follow exact measurements!) so for this particular recipe I threw in extra celery, and you could even add in some of your own extras that might go well with the rest of the ingredients...nuts, mushrooms, etc.  One other added bonus.....it's an in season fall produce product and you know what that means?  They are cheap right now!!  Hope you enjoy!!

Stuffed Acorn Squash

Ingredients:

• 2 acorn squash
• 1 tsp olive oil
• 1 medium apple (peeled, cored, diced)
• 1/2 small onion (finely chopped)
• 1/2 celery stalk diced
• 1/2 tsp dried thyme
• 1/2 tsp oregano
• 1/2 tsp dried sage
• 2 cups cooked brown rice
• 1/2 cup dried apricots
• 1/4 cup raisins or dried cranberries
• 1/4 cup apple cider (or juice)

Directions:

1. Pierce acorn squash all over with a knife or fork and microwave on high for 2 minutes.  Remove from microwave oven and let rest for 1 minute.  Cut squash in half from top to bottom (crosswise).  Scoop out seeds and membranes.
2. Place squash halves two at a time, cut side down in a microwaveable baking dish.  Add 1/4 cup of water then cover with plastic wrap.  Microwave on high for 5 minutes.  Repeat with other two halves. Cool and set aside.
3. Preheat oven to 350 degrees
4. In medium skilled saute onions until translucent.  Add in apples, onion, and celery and saute for 2-3 minutes.  Sprinkle mixture with thyme, oregano, and sage.  Stir in cooked rice, dried fruit (I only had raisins and cranberries so I just added more of these).  Add apple cider and cook until almost evaporated.
5. Place cooled squash on large nonstick cookie sheet.  Spoon stuffing into squash cavities.  Bake for 20 minutes.  

**The stuffing mixture should freeze fairly well so make extra and freeze for batches in the future for a quick fall meal***

Bon appetit and Happy Halloween!!
Does your family have any favorite fall meals or fall traditions??  Please share!