squash with cranberry rice stuffing

we made this recipe a while ago and i LOVED it!  i should have posted it over christmas (instead of eating cookies every day) because it's a lovely holiday dish.  my apologies.  it would make a great side dish, but it also makes a decent light lunch.  not to mention it's a great way to cook in season, using the abundance of squash in the stores this time of year.


Squash with Cranberry Rice Stuffing
adapted from:  Sobey's Inspired Magazine, Fall 2010
prep time: 20 mins   cook time: 60 mins

1 tbsp brown sugar
1/2 tsp salt, divided
2 tbsp melted butter, divided - or your favourite low fat alternative
2 acorn squash, halved and seeded - save those seeds!  see below.
2 tsp olive oil
1/2 small onion, diced
2 cloves garlic, minced
1/2 cup chopped walnut halves - high in omega-3's!  yum
2 tbsp dried cranberries - kudos if you dried your own, we keep meaning to but haven't yet
1/2 cup long grain and wild rice - we just used brown basmati, the wild rice is a bit too pricey, but would be ooooh so delicious
1 tbsp fresh thyme, or 1 tsp dried
fresh ground black pepper to taste
2/3 cup water

preheat the oven to 350.  combine brown sugar, half the salt, and half the butter in a small bowl.  place acorn squash halves cut side up on a baking sheet.  brush the butter and sugar mixture evenly inside squash.  cover with foil and bake for 1 hour or until tender.

heat olive oil in a medium saucepan and saute onion for 2 mins.  stir in garlic, walnuts, cranberries, rice, half the thyme, the rest of the salt, and pepper.  saute for another minute.  add water and bring to a simmer.  cover and cook on low for 20 minutes or until rice is tender.

fill cooked squash halves with cooked rice mixture.  drizzle each half with remaining butter and thyme.  cover with foil and return to oven for 5 mins before serving.

YUMMY!


bonus recipe!

Roasted Squash Seeds

my mom always roasted the pumpkin seeds for us when we were kids and now i always roast my pumpkin or squash seeds.  they take a bit of preparation but i simply can't bare the thought of throwing them away now when i know such a delicious treat is waiting!

separate the seeds from the guts.  rinse the seeds well and then spread them out on a baking sheet and allow them to dry completely (i usually leave them overnight).  once dry, drizzle them with oil, sprinkle with salt, and bake at 350-375 until golden.  stir them at least once and keep an eye on them - if they start popping, they're done.

if you want, get fancy and add some seasonings.  garlic powder, spices, whatever you like.  this time, i added brown sugar and cinnamon and i might never go back!