Acorn Squash Stuffed with Curried Rice
Unsupervised Cooking: 45 min
3 Large acorn squash, cut in half, seeds and membranes
2 tablespoons (30 ml) butter
3 cups (700 ml) Curried Rice with Lentils
1 apple, cored and sliced
1 cup (250 ml) plain low-fat yogurt
For Garnish 1/4 cup (60 ml) raisins, currants, or chutney
Preheat the oven to 375 degrees (190 C) and oil a 2 or
3 quart (2 -3 L) baking dish.
Rub the surface of the squash with the butter. Fill with the Curried Rice with Lentils, until the mixture flows over the sides of the cavities. Cover the remaining exposed edges of the squash with the apple slices.
Place the squash in the baking dish, flat side up, and fill the dish with 1/2 inch (1.5 cm) of water. Cover the dish and back for 45 min, until the squash is tender and succulent. Serve topped with yogurt and raisins, currants, or chutney.Menu suggestions
Serve with a large green salad and an optional steamed green vegetables.