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This delicious baked and stuffed acorn squash treat can be prepared in about an hour including the preparation of the rice raisin nut stuffing. It makes a great looking main dish for any festive meal. Leftovers can be stored in the refrigerator in covered microwaveable dishes, and warmed up in a few minutes, as shown in the photo.
Wash the Acorn Squash. Lay the squash on its side and cut in half along its length (top to bottom). Scoop out the seeds (save them for roasting, if you desire). Stuff the squash halves with the prepared and cooked rice raisin nut stuffing. Bake in a covered roasting pan or baking dish at 350 degrees F. for about 1/2 hour for one acorn squash (2 halves), or until the squash is tender.
Quick microwave method for 1 acorn squash: Lay the squash on its side and cut a slot with a knife into the inner seed bowl. Place in a covered microwaveable oven dish and cook on "high" for about 5 to 10 minutes until it begins to soften. Remove from oven and cut the acorn squash in half, remove the seeds and stuff as above.
Place the stuffed acorn squash halves back into the baking dish, place the baking dish back into the microwave oven and cook for another 5 to 10 minutes (until the squash is at the tenderness desired).
The above recipe is in keeping with God's creation intent (Genesis 1:29-31): 'Then God said, "I give you every seed-bearing plant on the face of the whole earth and every tree that has fruit with seed in it. They will be yours for food. And to all the beasts of the earth and all the birds of the air and all the creatures that move on the ground-- everything that has the breath of life in it-- I give every green plant for food." And it was so. God saw all that he had made, and it was very good.' (NIV) Let no animal suffer or die that we may live!