Monday, March 10, 2008

Stuffed Acorn Squash


6 oz Golden Grain Near East Long Grain and Wild Flavored Rice mix
4 tsp grated Parmesan cheese
1/8 tsp cinnamon (optional)
1 cup carrot(s), sliced
1 cup celery, chopped
1 clove garlic clove(s), minced
1 cup mushroom(s), sliced
1 cup spinach, chopped
12 oz acorn squash, baked
3 oz Tyson Roasted diced chicken


Preheat oven to 400 degrees and coat a baking dish with spray oil. Cook wild rice according to directions except omit oil or butter. Add garlic to water as it boils and add the spinach and cinnamon along with the rice and seasoning packet. Cut squash in half, remove seeds and bake cut side down in baking dish for 30 minutes or until tender.

Place veggies and chicken ( I threw the chicken in frozen) in a Zip and Steam bag, season with salt and pepper and cook in microwave until tender, around 6 minutes. Remove and add to rice mixture. Remove the squash from the oven when done. Turn the heat down to 350 degrees. Scrap the pulp from each one and add it to the rice and veggie mixture, breaking it up with a wooden spoon. Leave around 1/4 inch of the squash shell. Place approximately 1 cup of rice mixture back in each shell and top each with 1 tsp of parmesan cheese. Place back in oven for 10 to 12 minutes or until heated through and the cheese has melted.
Serves 4 and 4 WW points (always check points as they could change depending on the ingredients)
It was really good. The cinnamon adds a different flavor but goes really well with the squash. Hope you enjoy.

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