Cranberry Pear Crisp
INGREDIENTS:
2 Acorn squash 1 c Unsweetened applesauce
-- halved and seeded 1/2 c Chopped celery
1 tb Melted butter or margarine 1/2 c Chopped toasted pecans
1/4 ts Salt 1/4 c Packed brown sugar
1/4 ts Ground cinnamon 1/2 ts Onion powder
2 c Cooked white or brown rice 1/2 ts Ground ginger
-(cooked in chicken broth) 4 sm Apple wedges
2 Acorn squash 1 c Unsweetened applesauce
-- halved and seeded 1/2 c Chopped celery
1 tb Melted butter or margarine 1/2 c Chopped toasted pecans
1/4 ts Salt 1/4 c Packed brown sugar
1/4 ts Ground cinnamon 1/2 ts Onion powder
2 c Cooked white or brown rice 1/2 ts Ground ginger
-(cooked in chicken broth) 4 sm Apple wedges
Place squash cut-side down in shallow baking pan. Bake at 350 F for 30 minutes. Turn squash cut-side up; brush with butter. Sprinkle with salt and cinnamon. Combine rice, applesauce, celery, pecans, brown sugar, onion powder, and ginger. Fill squash evenly with rice stuffing. Bake, uncovered, 20 to 30 minutes. Garnish with apple wedges.