Stuffed Acorn Squash
Ingredients
Acorn Squash (2 servings per Squash)
Ingredients for the stuffing
4 to 5 cups Onions (diced)
4 to 5 cups White or Yukon Gold Potatoes (diced)
4 to 5 cups Yams or Sweet Potatoes (diced)
4 cups Carrots (diced)
4 Cups Celery (diced)
2 cups Green Bell Peppers (diced)
2 cups Parsley (chopped, including stems)
2 cups Walnuts (pieces)
2 cups Raisins
1 Tbsp. Cloves (ground)
1 lb. or 2-1/2 cups Brown Rice cooked in 5 cups of Water
Preparation For the Stuffing
Place all the ingredients in a large covered baking pan, and mix together thoroughly. Cook in an over at 350 degrees F. until tender (about 1 to 1-1/2 hours). Remove from oven every 30 minutes and mix well. Add a little water as necessary to keep Stuffing from drying out or burning.
(To enlarge the photo of the stuffed acorn squash, click on the photo or link)
Preparation for the squash
Wash the Acorn Squash. Lay the squash on its side and cut in half along its length (top to bottom). Scoop out the seeds (save them for roasting if you desire).
Stuff the Squash halves with the prepared and cooked Stuffing. Bake in a covered roasting pan at 350 degrees F. for about 1 hour, or until the Squash is tender.
Enjoy!