Wild Rice, Pear & Gorgonzola Stuffed Acorn Squash
Active Time: 20 minutes
Total Time: 1 hour • Serves: 6
3 acorn squash (about 1-1/2 pounds each)
1 fennel bulb, tops trimmed and bulb thinly sliced (about 2 cups)
1 package (6 or 6.2 ounces) long grain & wild rice mix
1 tablespoon Schnucks unsalted butter
1/4 cup dried cranberries
1 large red Anjou or Bosc pear, cored and cut into 1-1/2-inch pieces (about 1-1/2 cups)
1 package (2.25 ounces) chopped walnuts (about 1/2 cup)
1/3 cup crumbled Gorgonzola cheese (about 2 ounces), divided
3 tablespoons chopped fresh sage leaves
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1. Preheat oven to 375°F. Cut each squash crosswise in half; remove and discard seeds. Place squash, cavity side down, on rimmed baking pan. Roast squash 25 minutes; add fennel to pan with squash and roast 20 minutes longer or until fennel is tender and squash is still firm but shows little resistance when pierced with a fork. Turn squash cavity side up.
2. Meanwhile, in 2- to 3-quart covered saucepan prepare rice as label directs with butter, adding cranberries during last 5 minutes of cooking. Gently fold pear, walnuts, 1/4 cup cheese, sage, salt, pepper and fennel into rice mixture. Evenly fill squash cavities with rice mixture; sprinkle remaining 1/4 cup cheese over top and roast 10 minutes longer.
Each serving: about 358 calories, 12 g total fat (4 g saturated), 34 mg cholesterol, 604 mg sodium, 59 g carbohydrate,7 g fiber, 8 g sugars, 9 g protein
Squash can be stuffed with rice mixture, covered and refrigerated up to 1 day. To serve, bake at 325°F for 15 to 20 minutes or until heated through.