Author Notes: Chef Lance Knowling of Food Network’s Extreme Chef shows you how to make this elegant and tasty side dish that will wow your guests this holiday season! —Angela H.
Serves: 4
Ingredients
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2
acorn squash halved and seeded
-
1
tablespoon melted butter or margarine
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1/4
teaspoon salt and pepper
-
1/4
teaspoon ground cinnamon
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2
cups cooked white or brown rice
-
1
cup unsweetened applesauce
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1/2
cup chopped celery
-
1/2
cup chopped toasted pecans
-
1/4
cup firmly packed brown sugar
-
1/2
teaspoon onion powder
-
1/2
teaspoon ground ginger
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4
small apple wedges with peel lightly sauteed
Directions
- Place squash cut-side down in shallow baking pan.
- Bake at 350 degrees for 30 minutes.
- Turn squash cut-side up and brush with butter.
- Sprinkle with salt, pepper and cinnamon.
- Combine rice, applesauce, celery, pecans, brown sugar, onion, powder and ginger.
- Fill squash evenly with rice stuffing.
- Bake uncovered for 20 to 30 minutes.
- Garnish with apple wedge.