Brown Rice & Veggie-stuffed Acorn Squash

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 2 medium acorn squash
• 3/4 teaspoon salt, divided
• 1/2 teaspoon nutmeg
• 1 tablespoon olive oil
• 1/2 cup onion, chopped
• 2 garlic cloves, minced
• 1/2 cup celery, chopped
• 1/2 cup carrot, chopped
• 2 tablespoons dried cranberries
• 1/2 teaspoon sage
• 1/2 teaspoon thyme
• 1/2 cup pecans, chopped
• 3/4 cup long grain brown rice, cooked without salt
• 3/4 cup lowfat mozzarella cheese, grated
• 2 tablespoons fresh parsley, chopped

Recipe

• 1 preheat oven to 350°f
• 2 cut each squash in half crosswise.
• 3 scoop out and discard seeds and strings. i.
• 4 f necessary, trim bottom for squash to set level, and place on a rimmed baking sheet with cut side up.
• 5 sprinkle with 1/4 tsp salt and 1/2 teas. nutmeg.
• 6 cover with foil and bake squash just until moist and tender about 45- 50 minutes.
• 7 meanwhile, in a large skillet sprayed with nonstick cooking spray over medium-high heat, add olive oil.
• 8 when heated, add onion and garlic, if using, and celery.
• 9 cook 2 minutes and add carrots.
• 10 cover and cook 3 minutes.
• 11 add cranberries, sage, thyme, chopped pecans, and 1/2 teas. salt.
• 12 add cooked brown rice and mix well.
• 13 remove from heat and fill center of each acorn squash half.
• 14 return foil over top and return to oven for 15 minutes.
• 15 remove and top each filled squash half with mozzarella.
• 16 return uncovered to oven and bake 5 more minutes.
• 17 top with chopped fresh parsley, to serve.