Stuffed Acorn Squash

• 2 large acorn squash
• 34 cup long grain rice, uncooked
• 1 12 cups water
• 2 tablespoons soy sauce
• 1 medium onion, chopped
• 14 cup butter, cubed
• 2 medium tart apples, peeled and chopped
• 1 cup mozzarella cheese, shredded
• 12 cup walnuts
• 12 cup half-and-half
• 14 cup balsamic vinegar
• 3 tablespoons honey
• 3 teaspoons fresh gingerroot, minced
• 1 teaspoon curry powder

1. Cut squash in half.
2. Remove seeds.
3. Place cut side down in a greased 13x9 baking dish.
4. Cover and bake at 350 degrees for 40-45 minute or until tender.
5. In a large saucepan bring the rice, water, and soy sauce to a boil.
6. Reduce heat.
7. Cover and simmer for 15-18 minute or until liquid is absorbed and rice is tender.
8. In a large skillet, saute onion and butter until almost tender.
9. Add apples.
10. Saute for 3 minute Remove from heat.
11. Stir in rice, cheese, walnuts, cream, vinegar, honey, ginger, and curry.
12. Turn squash over.
13. Stuff with rice mixture.
14. Bake, uncovered, for 20-25 minute or until heated through.

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

Taken from www.food.com/recipe/stuffed-acorn-squash-257403 (may not work)