Apple And Rice Stuffed Acorn Squash

• 1 whole Acorn Squash, Cut In Half, Seeded
• 1-1/2 Tablespoon Butter (I Used Brumble & Brown), Divided
• 1/4 cups Onion, Diced
• 1 cup Apple, Cored, Diced (your Option To Leave The Skin On)
• 1/2 teaspoons Cinnamon
• 1 cup Cooked Rice
• Salt And Pepper, to taste

1. Preheat oven to 400u0b0F.
2. Place squash face up on a baking sheet lined with parchment or nonstick aluminum foil. Add 1/2 tablespoon butter and a dash of salt and pepper into the squash.
3. Place in the oven for 35-45 minutes until fork tender.
4. In a small skillet add remaining 1 tablespoon butter, onions, apples and cinnamon. Cook until tender, about 5 to 7 minutes.
5. In a bowl, add rice and apple mixture, stir till combined. Sprinkle with additional salt and pepper to taste. Add rice mixture to squash and serve.
6. Note: You can cook the acorn squash in the microwave if you're in more of a rush. Cut in half, take the seeds out and place face side up in a microwavable dish. Add butter, salt and pepper to squash, and about 1/4 cup of water into the bowl. Cover and microwave for about 7 minutes, until fork tender.
7. Calories per squash: 246, Fat: 2.4, Cholesterol: 0, Sodium: 29, Potassium: 860, Carbs: 56, Fiber: 7.5, Sugar 7.1, Protein: 4.6

acorn, butter, ubc, apple, cinnamon, salt

Taken from tastykitchen.com/recipes/sidedishes/apple-and-rice-stuffed-acorn-squash/ (may not work)