Baked Stuffed Squash

Ingredients

• 2 (1 1/2 lb)  acorn squash or butternut squash
• 1 teaspoon butter
• 1/2 cup basmati rice or long grain rice (white or brown)
• 1 tablespoon onion, finely chopped
• 1 1/4 cups chicken broth, heated (or veggie broth)
• 1 teaspoon brown sugar, packed
• 1 cinnamon stick
• 2 tablespoons raisins
• 1/8 teaspoon clove, ground
• 1/8 teaspoon nutmeg, freshly grated
• 1/4 cup toasted walnuts, roughly chopped (or pecans)
• 1/4 cup fresh parsley, chopped
• 1/3 cup feta cheese, crumbled

Directions

1. 1

   Preheat oven to 400F degrees.

2. 2

   Cut squash in half and scoop out seeds, and place place cut side down in a roasting pan, large enough to hold halves in a single layer. Add about 3/4 cup water to pan and cover tightly with lid or a tent of foil. Bake until squash is tender, about 35 minutes. (Cut a small slice off the bottom of the squash so that it will sit upright in the roaster.).

3. 3

   Meanwhile, melt butter in a small saucepan; add rice and onion; stir well to coat evenly. Stir in broth, sugar, cinnamon stick, raisins, cloves and nutmeg; bring to a boil. Cover and cook over medium low heat about 20 minutes for white rice , or 30 minutes for brown rice. The liquid should be reduced but the riace should remain a little firm. Remove rice from heat and discard cinnamon stick.

4. 4

   Stir in toasted nuts and parsley.

5. 5

   When cooked, remove squash from oven and reduce heat to 350F degrees. Divide rice mixture evenly among cooked squash. Sprinkle with feta.

6. 6

   Add 1/4 cup water to pan, cover roasting pan tightly with lid or tent of foil; bake stuffed squash in the centre of the oven for 25 to 30 minutes.