Recipe perfect for autumn

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http://www.ehow.com/how_2091255_autumn-stuffed-acorn-squash.html

 

2 Acorn squash

1 cup brown rice

1 small onion, diced

2 ribs celery, diced

1 tbsp olive oil

2 cups vegetable broth

1/4 tspn thyme

1/2 cup dried cranberries

1/2 cup almonds, chopped (optional)

salt and pepper to taste

 

In a pan, heat olive oil, and add onions and celery. Sauté over medium-high heat

for about 5 minutes, stirring occasionally. Add uncooked brown rice, thyme, and

salt and pepper to taste. Stir and sauté until the kernels begin to lighten in

color. Gradually add broth and bring to a boil. Turn down heat to medium-low and

cover. Cook for about 30 minutes or until the liquid is absorbed. The rice

should be done and al dente. Stir in the dried cranberries and (optional)

almonds.

 

BAKE THE SQUASH. (Do this step while the rice is cooking.)

 

Preheat over to 400 degrees F.

 

Cut the acorn squash in half. With a spoon, scoop out and discard the seeds.

Boil a few cups of water. Place the squash halves cut side down in a large,

shallow baking pan (like a lasagne pan). Pour in the boiling water to a depth of

about an inch. Carefully place the pan in the oven and bake for 20-30 minutes.

The squash is done when you can easily insert a paring knife without resistance.

With a spatula, remove the cooked squash halves to a baking sheet, cut side up.

 

STUFF THE RE-BAKE THE SQUASH.

 

Reduce the oven to 350 degrees F.

 

Fill the squash cavities with the rice mixture, and mound on top of the

squashes. You may have more rice mixture than you need. Place the stuffed squash

in the oven for 15 minutes.

 

Remove from the oven and serve as a hearty side dish, or as an entree

accompanied by a salad.

 

Serves 4. Enjoy.