Cranberry and Brown Rice Stuffed SquashBy · Oct 13 2011 · Comments
- 4 small gold nugget squash
- 1 cup diced thick cut bacon
- 1.5 cups cranberries
- ¼ cup chopped walnuts
- ¼ cup brown sugar
- 2 cups cooked brown rice
- 1 cup shredded fontenella cheese
- ½ teaspoon kosher salt
Pre-heat oven to 350°. Pierce the skin of each squash numerous times with a fork or knife. Place on a cookie sheet and transfer to the oven. Bake for 45 minutes or until the exterior of the squash has softened and is easily pierced with a knife.
While the squash is baking heat a large sauté pan over high heat. Add the bacon and stir frequently until nicely browned. Drain the fat from the pan and return to the stove. Fold in the cranberries, reduce the heat to medium and cook for an additional 5 minutes. The cranberries should be softened at this point. Fold in the rice, walnuts, sugar, salt and cheese and remove from the heat.
Remove the squash from the oven and cut off the top exposing the interior of the squash. Scoop out the seeds, but leave the meat of the squash intact. Stuff the squash with the rice mixture and serve.