Acorn Squash with Raspberry Stuffing

Total Time:
1 hr 10 min
Prep:
10 min
Cook:
1 hr

Yield:
4 servings
Level:
Easy

Ingredients
  • 1 large acorn squash
  • 2 teaspoons extra-virgin olive oil
  • 1/4 teaspoon pumpkin pie spice (recommended: McCormick)
  • 1 cup brown ready rice (recommended: Uncle Ben's)
  • 1/4 cup frozen raspberries
  • 1 scallion, finely chopped
  • 1 tablespoon frozen orange juice concentrate
  • 1/4 cup chopped walnuts
  • 1/4 cup light raspberry and walnut vinaigrette
Directions
Watch how to make this recipe.
  • Preheat oven to 400 degrees F.

  • Cut squash in half and scoop out seeds. Use a pastry brush to brush squash with olive oil and sprinkle with pumpkin pie spice; set aside.

  • In a large mixing bowl, stir to combine remaining ingredients. Fill centers of squash with stuffing mixture.

  • Place in a baking dish and cover with foil. Bake in preheated oven for 45 minutes.

  • Remove foil and continue baking another 15 to 20 minutes or until squash is fork tender.

  • Cut each half acorn squash into half and serve hot.


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