Acorn Squash Stuffed with Curried Rice


Preparatioin Time: 5 minutes

Unsupervised Cooking: 45 min

3 Large acorn squash, cut in half, seeds and membranes

2 tablespoons (30 ml) butter

3 cups (700 ml) Curried Rice with Lentils

1 apple, cored and sliced

1 cup (250 ml) plain low-fat yogurt

For Garnish 1/4 cup (60 ml) raisins, currants, or

Preheat the oven to 375 degrees (190 C) and oil a 2 or
3 quart (2 -3 L) baking dish.

Rub the surface of the squash with the butter. Fill
with the Curried Rice with Lentils, until the mixture
flows over the sides of the cavities. Cover the
remaining exposed edges of the squash with the apple

Place the squash in the baking dish, flat side up, and
fill the dish with 1/2 inch (1.5 cm) of water. Cover
the dish and back for 45 min, until the squash is
tender and succulent. Serve topped with yogurt and
raisins, currants, or chutney.

Menu suggestions

Serve with a large green salad and an optional steamed
green vegetables.

Scroll to Top