Yah it Friday!!! Woohoo!!! I am so happy for the weekend!! Time to cook, relax, read my new Cooking Light magazine and I don’t know what else, but I just can’t wait!
When I came home from work Thursday, the worse thing happened to me! I walked in the door of my house and Jenny made pretzels! Eck!!!! The house smelled of Aunti Anne’s. It was horrible as I down 4 pretzel bites. I did good all day and then I ate pretzels. Oh well, what can you say, you know bread is a weakness. I’ll just have to workout harder, well, probably not.
For tonight’s dinner I had fend for yourself night. I love those nights, so I made myself and Jenny a stuffed acorn squash. I had this poor little guy needing to be cooked, if I waited any longer he would of went bad.
This is pretty easy recipe, nothing fancy added to it, I wanted something quick and simple. I baked the squash and stuffed it with rice, apples and onions and a dash of cinnamon, so tasty and flavorful.
I had Trader Joe’s frozen rice medley, which cooks in the microwave for 3 minutes so I used that, but any cooked rice you like would be good. If you cook the rice yourself, cook it in vegetable broth instead of water, it will add amazing flavor.
Apple and Rice Stuffed Acorn Squash
1 acorn squash, cut in half and seeded
1 1/2 Tbsp. butter (I used Brumble & Brown)
1 Cup cooked rice (I used microwave Medley Rice from Trader Joe’s)
1 Cup Apple, cored, diced (your option to leave skin on)
1/4 onion, diced
1/2 tsp cinnamon
salt & pepper to taste
Preheat oven to 400
Place squash face up on a baking sheet lined with parchment or non-stick aluminum foil. Add 1/2 Tbs. Butter and a dash of salt & Pepper into the squash.
Place in oven for 35-45 minutes until fork tender.
In a small skillet add remaining 1 Tbsp. butter, onions, apples and cinnamon. Cook until tender, about 5 to 7 minutes.
In a bowl add rice and apple mixture, stir till combined. Sprinkle with additional salt & pepper. Add rice mixture to squash and serve.
Serving Size: 2 Acorn Squash
Note: You can cook the acorn squash in the microwave if your in more of a rush. Cut in half, take the seeds out and place face side up in a microwavable dish, add butter, salt & pepper to squash, add about 1/4 cup of water into the bowl. Cover and microwave for about 7 minutes, until fork tender.
Calories per squash: 246, Fat: 2.4, Cholesterol: 0, Sodium: 29, Potassium: 860, Carbs: 56, Fiber: 7.5, Sugar 7.1, Protein: 4.6
Calories may be a little less, since I had some apples and onions left over.
With my left over rice mixture, I think I’ll have it with lunch tomorrow and add some chicken sausage, but we shall see. It’s Friday and as a treat, we normally order lunch out. So happy it’s Friday!
I found a new recipe for a hummus that I can’t wait to try, so I’m going to make that now, if it turns out, you’ll know what I’ll be posting tomorrow.
QUESTION: Off the subject of food, could you recommend a Cardio workout DVD, that’s not dancing? I did a dancing one today and I am not coordinated at all to do it. I think I hurt myself more then getting a workout in.
Have a great weekend!!!!