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Acorn Squash Stuffed with Cornbread, Pears, and Cranberries
- Servings: 4-10
- Prep: 15-20m
- Cook: 1.17m
Ingredients
- 2 1/2 cups water
- 4 tablespoons butter (1/2 stick) or soybean margarine (if you want to save calories)
- 1 small carrot, peeled and finely chopped
- 1 small zucchini, finely chopped
- Fresh corn kernels cut from 1 large ear of corn (about 3/4 cup), or frozen kernels
- 1 pear, cored and coarsely chopped
- 1/4 cup dried or fresh cranberries
- Salt and pepper, to taste
- 3 cups cornbread stuffing cubes (found in supermarkets)
- 1 cup brown rice, cooked
- 1 tablespoons orange zest
- 2 tablespoons pecans, chopped
- 1 tablespoon peeled and grated fresh ginger or 1/2 teaspoon ground ginger
- 2 large acorn squash, cut in half and seeded
How to Make
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Step 1: Preheat oven to 450-degrees. Bring the water and the margarine to a boil in a large covered pot over high heat. Stir in the carrot, celery, zucchini, corn kernels, pear, and cranberries. Sprinkle with salt and pepper. Cover, lower the heat to medium,and cook for 2 minutes, stirring once. Remove from the heat. Stirring the stuffing cubes. Stir well to mix. Add the rice, orange zest, pecans,,, and ginger. Stir well to mix. Taste for seasonings.
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Step 2: Spray a large roasting pan with nonstick cooking spray. Divide the stuffing among the 4 acorn squash halves,mounding each. Arrange the stuffed halves, in the roasting pan,leaving a little space in between each for even roasting. Pour 2 cups of hot water into the pan around, not over, the stuffed squash. Cover the pan with foil, tenting it to avoid touching the stuffing. Bake for about 1 1/4 hours or until the squash is tender when pierced with a fork.
We hope you enjoy this recipe!
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