Acorn squash baked with rice raisin nut stiffing is a delicious vegan treat that can be prepared in about an hour including the preparation of the rice raisin nut stuffing. It makes a great looking main dish for any festive meal. Leftovers can be stored in the refrigerator in covered microwaveable dishes, and warmed up in a few minutes, as shown in the photo.
Acorn Squash Baked with Rice Raisin Nut Stuffing Ingredients:
Acorn Squash Baked with Rice Raisin Nut Stuffing Cooking Utensils:
Acorn Squash Baked with Rice Raisin Nut Stuffing Preparation:
Wash the Acorn Squash. Lay the squash on its side and cut in half along its length (top to bottom). Scoop out the seeds (save them for roasting, if you desire). Stuff the squash halves with the prepared and cooked rice raisin nut stuffing. Bake in a covered roasting pan or baking dish at 350 degrees F. for about 1/2 hour for one acorn squash (2 halves), or until the squash is tender.
Quick microwave method for 1 acorn squash: Lay the squash on its side and cut a slot with a knife into the inner seed bowl. Place in a covered microwaveable oven dish and cook on “high” for about 5 to 10 minutes until it begins to soften. Remove from oven and cut the acorn squash in half, remove the seeds and stuff as above.
Place the stuffed acorn squash halves back into the baking dish, place the baking dish back into the microwave oven and cook for another 5 to 10 minutes (until the squash is at the tenderness desired).