Curried Rice Stuffed Acorn Squash

Acorn squash is cooked quickly in the microwave then filled with a flavorfulmixture of rice, apples, raisins, almonds and curry. If there is oneparticular ingredient that the kids don't like, just leave it out. Whilegrownups might appreciate the delicate flavor of acorn squash, manychildren could never be convinced to even give it a try. With a just fewsimple adjustments though, the meal is easily adapted to suit their tastes.Before adding the curry to the rice, remove the children's portion. Pack into8-ounce custard cups and unmold in the center of the plate for a nicepresentation.

1 cup basmati or other white rice
1-2 small acorn squash, about 3/4-1 pound each
Salt and pepper for seasoning
1/2 tablespoon butter
2 tablespoons slivered almonds
1/4 cup finely chopped yellow onion
1 cup finely chopped green apple
1/4 cup raisins or dried cranberries
1/2 tablespoon curry powder
Optional: mango chutney

Cook the rice according to the package directions, omitting any added butter oroil. Cut the squash in half lengthwise and scoop out the fibers and seeds.Season with salt and pepper. Place the squash in a microwave-safe dish with1/4-inch of water in the bottom. Cover with vented plastic wrap andmicrowave at full power for 10-12 minutes, rotating the dish halfway through.

Melt the butter in a large non-stick skillet over medium-high heat. Add thealmonds, onion, apple and raisins. Stir for 4-5 minutes until the onions andapples are soft. Add the cooked rice to the skillet and stir to combine.

Stir in the curry powder until it's well blended. Stuff the squash with the rice mixture. Cover the squash with plastic wrap and reheat in the microwave for 2-3 minutes. Serve with mango chutney on the side. Makes 4 servings.

Save 20% on your copy of The Whole Family Cookbook: Two-Tiered Meals to PleaseBoth Parents and Kids, by Kristene Fortier, ($14.95 Birch Lane Press) by calling 800-857-5600. You must request the discount when orders are placed.

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