Stuffed Baked Acorn Squash

Ingredients

• 2 large acorn squash
• 3/4 cup uncooked long grain rice
• 1-1/2 cups water
• 2 tablespoons soy sauce
• 1 medium onion, chopped
• 1/4 cup butter, cubed
• 2 medium tartApples, peeled and chopped
• 1 cup (4 ounces) shredded mozzarella cheese
• 1/2 cup whole milk or half and half cream
• 1/4 cup balsamic vinegar
• 3 tablespoons honey
• 3 teaspoons minced fresh gingerroot

Directions

1. Cut squash in half; remove seeds. Place cut side down in a greased 13-in. x 9-in. baking dish. Cover and bake at 350° for 40-45 minutes or until tender.
2. Meanwhile, in a large saucepan, bring the rice, water and soy sauce to a boil. Reduce heat; cover and simmer for 15-18 minutes or until liquid is absorbed and rice is tender.
3. In a large skillet, saute onion in butter until almost tender. Add apples; saute for 3 minutes. Remove from the heat; stir in the rice, cheese, cream, vinegar, honey,and ginger.
4. Turn squash over; stuff with rice mixture. Bake, uncovered, for 20-25 minutes or until heated through.Yield:4 servings.