Stuffed Acorn Squash Serves 2
- 1 average acorn squash
- 1 tsp of cinnamon
- 1 tsp of nutmeg
- 2 1/2 Tbs of olive oil
- 2 cups of cooked short grain brown rice (cooked according to rice package instructions)
- 1 celery stalk diced finely
- 1 cup of raisins (golden raisins are best)
- 1 large Golden Delicious apple diced finely
- ½ medium red or yellow onion diced finely
- 1 teaspoon of maple syrup or to your taste
- Salt and pepper to your taste (optional), or Braggs Amino Acids to your taste
- Heat oven to 350 degree f.
- Take acorn squash, wash it off with soapy water and dry.
- Cut in half and take out the seeds and set aside.
- Mix together: 1 tsp of cinnamon *, 1 tsp of nutmeg *, and 2 ½ Tbs of olive oil
- Mix ingredients together and rub into each half of the squash.
- On a non-stick pan or glass dish, place squash face-down and bake in the oven for 30 – 35 minutes or until you can pierce the squash membrane with a fork.
- Remove squash from oven and set aside.
- Stuffing is prepared by mixing rice, raisins, vegetables, maple syrup and seasonings together until well mixed. Mixture is then placed in the squash and is ready for serving.
- Optional: Place stuffed squash back into the oven and cover for about 15 minutes for flavors to savor more.
- Serve by cutting in quarters and enjoy!
* Narrative of spice nutritional properties:
Cinnamon is said to be a strong stimulant for the glandular system and helpful with stomach upsets, colds and sore throat.
Nutmeg grated is excellent in custards, cakes, biscuits and pumpkin pie.