Stuffed Acorn Squash

HOWDY FELLOW FOODIES!! I hope you all are enjoying the wonderful fall weather, which happens to be my favorite season.  Mr. Wonderful is working afternoons on a permanent basis now, so I am able to make those veggies that he does not like that I long to have. It just so happens to be that time of the year when SQUASH is in the plenty and I LOVE IT!! This recipe is very simple and can be changed to suit your taste in many ways....I hope you enjoy just as much as I did.  

 

 

 Stuffed Acorn Squash

 

Ingredients

 

Acorn Squash, halved and seeded

Brown Rice (I use Trader Joe's Frozen Organic Brown Rice)

Large Apple, cored, peeled and diced

Green Onion, diced

Bacon, already prepared, crumbled (To my Veggie Only Friends you may omit this)

Butter or Olive Oil

Sage Powder

Garlic Powder

Fresh Parmigiano Reggiano Cheese, grated

Salt and Pepper

 

Directions

 

Preheat oven to 375 degrees.

Arrange acorn squash on a foil lined baking dish or sheet. Add a little olive oil or pad a butter, salt and pepper. Bake for 30-40 minutes or until squash is fork tender.

Prepare brown rice as directed.

In a saute pan add enough butter to saute apples until tender. Add in diced green onion and cook slightly.  In same pan add rice, bacon and sage, garlic, salt, pepper to taste. Saute until combined, remove from heat and add about 1 tablespoon of Fresh Parmigiano Reggiano Cheese, mix and set aside until squash is ready.

Once squash is ready remove from oven fill with rice mixture, sprinkle top of rice with more cheese and put back in oven to melt.

If you wish, garnish with diced green onion, bacon and serve immediately.

 

Linking up with:

Showcase Your Talent Thursday @ What's Cooking, Love?
Foodie Friends Friday @ Walking On Sunshine
Foodie Friday @ Simple Living and Eating
Simple Meals Friday @ Mexican Wildflower
Weekend Whatever @ Your Thriving Family