Stuffed Acorn Squash

• 1 large acorn squash
• 3/4 cup rice
• 1 cup water
• 1/2 medium sweet onion, chopped
• 1/4 cup butter
• 1 medium tart apples, peeled and chopped
• 1/2 cup shredded mozzarella cheese
• 1/4 cup sliced almonds
• 1/3 cup half-and-half
• 1/8 cup white wine vinegar
• 3 tablespoons honey
• 1 1/2 teaspoons ground ginger
• 1 teaspoon coriander
• 1 teaspoon chili powder
• 1/2 teaspoon cinnamon

1. Preheat oven to 350.
2. Cut squash in half; remove seeds. Rub with butter. Place cut side down on plates and microwave for 15 minutes.
3. Meanwhile, in a large saucepan, bring rice and water to a boil. Lower heat and cook covered for 20 minutes. Remove rice from heat and let sit 5-10 minutes.
4. In a large skillet, saute onion in butter until almost tender. Add apples; saute for 3 minutes. Remove from the heat; stir in the rice, cheese, almonds, cream, vinegar, honey, and spices.
5. Turn squash over; stuff with rice mixture. Bake, uncovered, for 20-25 minutes or until heated through.

acorn squash, rice, water, sweet onion, butter, tart apples, mozzarella cheese, almonds, white wine vinegar, honey, ground ginger, coriander, chili powder, cinnamon

Taken from www.epicurious.com/recipes/member/views/stuffed-acorn-squash-50167547 (may not work)