Acorn Squash with Raspberry Stuffing

Ingredients

• 1 large acorn squash 
• 1 cup brown ready rice (recommended: Uncle Ben's)
• 2 teaspoons olive oil extra-virgin
• 1 tablespoon orange juice concentrate frozen
• 0.3 teaspoon pumpkin pie spice (recommended: McCormick)
• 0.3 cup raspberries frozen
• 0.3 cup raspberry and walnut vinaigrette light
• 1  scallion finely chopped
• 0.3 cup walnuts chopped

Equipment

• oven
• mixing bowl
• baking pan
• aluminum foil
• pastry brush

Directions

1. Watch how to make this recipe.
2. Preheat oven to 400 degrees F.
3. Cut squash in half and scoop out seeds. Use a pastry brush to brush squash with olive oil and sprinkle with pumpkin pie spice; set aside.
4. In a large mixing bowl, stir to combine remaining ingredients. Fill centers of squash with stuffing mixture.
5. Place in a baking dish and cover with foil.
6. Bake in preheated oven for 45 minutes.
7. Remove foil and continue baking another 15 to 20 minutes or until squash is fork tender.
8. Cut each half acorn squash into half and serve hot.