Harvest Stuffed Acorn Squash


2 acorn squash, halved; seeds and membrane removed (see note)

3/4 cup brown rice or rice blend

2 cups vegetable broth or water

1/8 teaspoon sea salt

2 teaspoon olive oil

1/2 medium onion, chopped

1/4 cup diced celery

1/4 cup pecans, coarsely chopped

1/4 cup dried apricots, diced

1/4 cup dried cranberries

1/8 teaspoon sea salt

1-1/4 teaspoon ground ginger

1/8 teaspoon each ground black pepper

1/8 teaspoon ground cloves

1 teaspoon ground cinnamon


1. Preheat oven to 375º F.

2. Cook both varieties of rice together in broth or water with ¼ teaspoon of salt (omit salt if broth is already salted).

3. Meanwhile, place squash halves, cut side down, into a large shallow baking dish or cookie sheet (you may need two). Bake for 30 minutes.

4. In a skillet, sauté onion in olive oil until it becomes transparent. Add the celery and sauté a couple of minutes. Remove from heat. Using a large mixing bowl, blend this mixture together with the cooked rice, cranberries, nuts, apricots, and remaining seasonings.

5. When done, remove the partially baked squash from the oven. Spoon out some of the cooked squash and mix it with the rest of the ingredients. Be sure to scrape only a little; you want to leave squash in the shells, too.

6. Press the rice mixture into each squash cavity, mounding rice as much as possible. (Depending on how large the squash are, you may end up with some leftover rice mixture, which makes a great side dish by itself.)

7. Cover with aluminum foil and bake for 30 minutes or until squash flesh is thoroughly tender.

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  1. #1 by Mary Fielding on January 18, 2011 - 7:48 am

    I went shopping at Whole Foods yesterday, they have a huge selection of vegan foods.
    I even got some “Manna Bread” that meets the criteria of the fast. Tried Tofu for the first time, it’s not bad. Just suggesting if you’re in Annapolis check out Whole Foods.

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