Author Notes
Chef Lance Knowling of Food Network's Extreme Chef shows you how to make this elegant and tasty side dish that will wow your guests this holiday season! —Angela H.
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Ingredients
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2
acorn squash halved and seeded
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1 tablespoon
melted butter or margarine
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1/4 teaspoon
salt and pepper
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1/4 teaspoon
ground cinnamon
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2 cups
cooked white or brown rice
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1 cup
unsweetened applesauce
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1/2 cup
chopped celery
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1/2 cup
chopped toasted pecans
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1/4 cup
firmly packed brown sugar
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1/2 teaspoon
onion powder
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1/2 teaspoon
ground ginger
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4
small apple wedges with peel lightly sauteed
Directions
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Place squash cut-side down in shallow baking pan.
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Bake at 350 degrees for 30 minutes.
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Turn squash cut-side up and brush with butter.
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Sprinkle with salt, pepper and cinnamon.
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Combine rice, applesauce, celery, pecans, brown sugar, onion, powder and ginger.
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Fill squash evenly with rice stuffing.
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Bake uncovered for 20 to 30 minutes.
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Garnish with apple wedge.
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