Raisin-Apple Stuffed Squash

1 acorn squash

21/2 T. maple syrup

2/3 C. cooked rice

1/2 tart apple; peeled, cored and diced

3/4 C. California golden raisins

2 tsp. chopped pecans

11/2 T. chopped onion

1 tsp. minced fresh parsley

1 tsp. melted butter

1/4 tsp. ground cinnamon

Maple syrup, as needed

 

Preheat oven to 375°F. Cut squash in half lengthwise and remove seeds. Set aside. In large bowl, mix maple syrup, rice, apple, raisins, pecans, onion, parsley, butter and cinnamon together well. Divide and spoon into cavity of squash, mounding as needed to use all the filling. Arrange on baking sheet and cover with foil. Bake 1 hour, or until tender. Drizzle with additional maple syrup. Divide and serve hot.

 

Yield: 6 servings

Calories 160

Fat: 1.5g

Fiber: 3g