Acorn Squash with Rice, Pineapple and Molasses Recipe

Microwave acorn squash on High for 10 minutes or until tender; cool. Cut into half lengthwise. Scoop out cooked flesh. If desired, keep shell intact. Chop flesh.

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.

Yield: 4 servings Nutrition per serving: 330 calories; 1 g fat; 7 g protein; 77 g carbohydrates; 99 mg sodium; 5 g fibre.

Recipe Source: Rose Reisman's Sensationally Light Pasta & Grains (Penguin Books)

Reprinted with permission.