Stuffed Acorn Squash
|Acorn squash||3 Small (About 4 Inches In Diameter)|
|Cooked rice||1 Cup (16 tbs)|
|Herb seasoned stuffing mix||1 Cup (16 tbs) (Crumb Style)|
|Finely chopped onion||1⁄2 Cup (8 tbs)|
|Chicken broth||1⁄2 Cup (8 tbs) (Homemade / Commercial Low Sodium Variety)|
|Raisins||1⁄4 Cup (4 tbs)|
|Unsalted dry roasted walnuts||1⁄3 Cup (5.33 tbs)|
|Freshly ground black pepper||1⁄4 Teaspoon|
Preheat oven to 400° F.
Cut each squash in half and spoon out seeds.
In a bowl, combine all ingredients except squash.
Fill squash halves loosely with stuffing mixture.
Place squash halves in a 9-x-13-inch pan and cover with foil.
Bake 1 to 1 1/2 hours, or until squash is tender when pierced with the tip of a knife.