Rice-Stuffed Acorn Squash

• 2 large acorn squash
• 3/4 cup uncooked long grain rice
• 1-1/2 cups water
• 2 tablespoons soy sauce
• 1 medium onion, chopped
• 1/4 cup butter, cubed
• 2 medium tart apples, peeled and chopped
• 1 cup shredded part-skim mozzarella cheese
• 1/2 cup chopped walnuts
• 1/2 cup half-and-half cream
• 1/4 cup balsamic vinegar
• 3 tablespoons honey
• 3 teaspoons minced fresh gingerroot
• 1 teaspoon curry powder

1. Cut squash in half; remove seeds. Place cut side down in a greased 13x9-in. baking dish. Cover and bake at 350u0b0 for 40-45 minutes or until tender.
2. Meanwhile, in a large saucepan, bring the rice, water and soy sauce to a boil. Reduce heat; cover and simmer for 15-18 minutes or until liquid is absorbed and rice is tender.
3. 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, walnuts, cream, vinegar, honey, ginger and curry.
4. Turn squash over; stuff with rice mixture. Bake, uncovered, for 20-25 minutes or until heated through.

acorn squash, long grain rice, water, soy sauce, onion, butter, tart apples, mozzarella cheese, walnuts, cream, balsamic vinegar, honey, fresh gingerroot, curry powder

Taken from www.tasteofhome.com/recipes/rice-stuffed-acorn-squash/ (may not work)