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<\/p>\nRaisin-Apple Stuffed Squash<\/p>\n
<\/p>\n
1 acorn squash<\/p>\n
21\/2 T. maple syrup<\/p>\n
2\/3 C. cooked rice<\/p>\n
1\/2 tart apple; peeled, cored and diced<\/p>\n
3\/4 C. California golden raisins<\/p>\n
2 tsp. chopped pecans<\/p>\n
11\/2 T. chopped onion<\/p>\n
1 tsp. minced fresh parsley<\/p>\n
1 tsp. melted butter<\/p>\n
1\/4 tsp. ground cinnamon<\/p>\n
Maple syrup, as needed<\/p>\n
<\/p>\n
Preheat oven to 375\u00c2\u00b0F. 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.<\/p>\n
<\/p>\n
Yield: 6 servings<\/p>\n
Calories 160<\/p>\n
Fat: 1.5g<\/p>\n
Fiber: 3g<\/p>\n","protected":false},"excerpt":{"rendered":"
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\u00c2\u00b0F. Cut squash in half lengthwise and remove seeds. Set aside. In large bowl, mix maple syrup, rice, apple, raisins, pecans, onion, parsley, butter and…<\/p>\n