Ingredients
2 small acorn squash3/4 cup uncooked long grain rice1-1/2 cups water2 tablespoons soy sauce1 medium onion, chopped1/4 cup butter, cubed2 medium tart apples, peeled and chopped1 cup shredded part-skim mozzarella cheese1/2 cup chopped walnuts1/2 cup half-and-half cream1/4 cup balsamic vinegar3 tablespoons honey3 teaspoons minced fresh gingerroot1 teaspoon curry powder
Preparation
Cut squash in half; remove seeds. Place cut side down in a greased 13x9-in. baking dish. Cover and bake at 350° for 40-45 minutes or until tender.
Meanwhile, in a large saucepan, bring the rice, water and soy sauce to a boil. Reduce heat; cover and simmer for 15-18 minutes or until liquid is absorbed and rice is tender.
In a large skillet, saute onion in butter until almost tender. Add apples; saute for 3 minutes. Remove from the heat; stir in the rice, cheese, walnuts, cream, vinegar, honey, ginger and curry.
Turn squash over; stuff with rice mixture. Bake, uncovered, for 20-25 minutes or until heated through.
