fan recipe APPLE AND CHEESE STUFFED SQUASH 2 med. acorn squash 3/3 c. apple juice or water 1/4 c. long grain rice 2 tbsp. butter 1 1/2 tsp. instant chicken bouillon granules 1/8 tsp. pepper 4 green onions, thinly sliced 1 med. apple cored and chopped 1/2 c. celery, chopped 1/4 c. raisins 1/2 c. shredded cheddar c 2 tbsp. toasted chopped walnuts Cut squash in half lengthwise on cutting surface, remove seeds. Place squash, cut side down, in 12 x 7 1/2 x 2 inch baking dish. Bake in a 350 degree oven about 45 minutes or until tender. Meanwhile in medium saucepan combine apple juice, rice, butter, bouillon and pepper. Bring to boil, reduce heat. Simmer, covered for 10 minutes. Stir in the green onions, apple, celery, and raisins. Continue cooking. cover for 5-10 minutes or until rice is tender and liquid is absorbed. Scoop out pulp for squash halves, if necessary, to make 1/2 inch thick shells. In small mixing bowl toss together the fruit mixture with the cheese. Spoon rice mixture into squash shells. Bake squash, covered, for 10 minutes or until heated through. To serve, cut in half lengthwise and sprinkle with nuts. Garnish with celery leaves and apple wedges. Makes 8 servings.
Posted on: Fri, 21 Nov 2014 00:18:44 +0000
Trending Topics
Recently Viewed Topics
© 2015