Apple and Rice Stuffed Acorn Squash

Preheat oven to 400ºF.

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.

Place in the oven for 35-45 minutes until fork tender.

In a small skillet add remaining 1 tablespoon butter, onions, apples and cinnamon. Cook until tender, about 5 to 7 minutes.

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.

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.

Calories per squash: 246, Fat: 2.4, Cholesterol: 0, Sodium: 29, Potassium: 860, Carbs: 56, Fiber: 7.5, Sugar 7.1, Protein: 4.6