Acorn Squash with Rice, Pineapple and Molasses

[Guest guest]

Acorn Squash with Rice, Pineapple and Molasses

 

1 acorn or pepper squash, slit several times with a knife

2 cups vegetable stock

1/2 cup long grain white rice

1/2 cup wild rice

1 cup diced carrots

1 cup canned crushed pineapple

1/2 cup raisins or dried cherries

2 tbsps. orange juice concentrate

1 1/2 tbsps. molasses

1 tbsp. packed brown sugar

1/2 tsp. cinnamon

 

Microwave squash on High for 10 minutes or until tender; cool. Cut into half

lengthwise. Scoop out cooked flesh; if desired, keep shell intact. Chop flesh.

Meanwhile, in a saucepan over medium-high heat, combine stock, white rice and

wild rice; bring to a boil. Reduce heat to medium-low; cook, covered for 20

minutes. Add carrots; cook, covered for 10 minutes or until rice and carrots are

tender and liquid is absorbed. (Wild rice will be crunchy).

Add squash, pineapple, raisins, orange juice concentrate, molasses, brown sugar

and cinnamon. Cook, uncovered and stirring often for 5 minutes or until heated

through. If desired, spoon squash mixture into reserved shell as a serving

platter. Pour remaining squash into a serving dish.

Makes 4 servings.