Stuffed Acorn Squash

1. 1

   Preheat oven to 350.

2. 2

   Cut squash in half; remove seeds. Rub with butter. Place cut side down on plates and microwave for 15 minutes.

3. 3

   Meanwhile, in a large saucepan, bring rice and water to a boil. Lower heat and cook covered for 20 minutes. Remove rice from heat and let sit 5-10 minutes.

4. 4

   In a large skillet, saute onion in butter until almost tender. Add apples; saute for 3 minutes. Remove from the heat; stir in the rice, cheese, almonds, cream, vinegar, honey, and spices.

5. 5

   Turn squash over; stuff with rice mixture. Bake, uncovered, for 20-25 minutes or until heated through.

* Per serving · 4 servings · Values may vary.

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