Ingredients
1 large acorn squash
3/4 cup rice
1 cup water
1/2 medium sweet onion, chopped
1/4 cup butter
1 medium tart apples, peeled and chopped
1/2 cup shredded mozzarella cheese
1/4 cup sliced almonds
1/3 cup half-and-half
1/8 cup white wine vinegar
3 tablespoons honey
1 1/2 teaspoons ground ginger
1 teaspoon coriander
1 teaspoon chili powder
1/2 teaspoon cinnamon
Preparation
Preheat oven to 350.
Cut squash in half; remove seeds. Rub with butter. Place cut side down on plates and microwave for 15 minutes.
Meanwhile, in a large saucepan, bring rice and water to a boil. Lower heat and cook covered for 20 minutes. Remove rice from heat and let sit 5-10 minutes.
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, almonds, cream, vinegar, honey, and spices.
Turn squash over; stuff with rice mixture. Bake, uncovered, for 20-25 minutes or until heated through.
