Contributed by (Recipe adapted from “Home Cooking” at http://homecooking.about.com/)

Ingredients

1 Acorn squash
2 cups Vegetable stock
½ C Long grain white rice
½ C Wild rice
1 C Carrots (diced)
1 C canned, crushed Pineapple
½ C Raisins or dried cherries
2 Tbs Orange juice concentrate
1 ½ Tbs Molasses
1 Tbs packed Brown sugar
½ tsp Cinnamon

Instructions

Cut the squash in half and scoop out the seeds. Place is a baking dish with 1 inch of water and bake at 350° for 45 minutes to an hour, or until squash is tender. Meanwhile, in a saucepan over medium-high heat, combine stock, white rice and wild rice; bring to a boil. Reduce heat to medium-low; cook, covered for 20 minutes. Add carrots; cook, covered for 10 minutes or until rice and carrots are tender and liquid is absorbed. (Wild rice will be crunchy). Add squash, pineapple, raisins, orange juice concentrate, molasses, brown sugar and cinnamon. Cook, uncovered and stirring often for 5 minutes or until heated through. If desired, spoon squash mixture into reserved shell as a serving platter. Pour remaining squash into a serving dish. Delicious served over steamed kale!

Serves 4.

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