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Stuffed Acorn Squash

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    Source: www.goodhousekeeping.comReport recipe

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    Ingredients Jump to Instructions ↓

    1. Ingredients U.S. Metric Conversion chart 2 (1 1/2 pounds each) acorn squash , each cut in half and seeded 1 teaspoon(s) olive oil 2 ounce(s) pancetta , finely chopped 1 small (4 to 6 ounces) onion , finely chopped 2 large stalks celery , finely chopped 1/8 teaspoon(s) crushed red pepper Salt Pepper 1 1/2 cup(s) cooked white kidney (cannellini) beans , or 1 can (15 ounces) low-sodium white kidney (cannellini) beans 1/4 cup(s) water 1 package(s) (7.4 ounces) heat-and-serve precooked wild rice , do not heat 4 teaspoon(s) (pignoli) pine nuts 1/2 cup(s) packed fresh basil leaves , thinly sliced

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    1. Kate Mathis

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