Acorn Squash Stuffed with Autumn Brown Rice and Cranberries

acorn squash stuffed brown rice with cranberry sm

serves 4


1.5lb Autumn Brown Rice with Cranberries; seasonal from our Deli Case!
2ea Whole Acorn Squash; cut in half from stalk to bottom
Cooking spray
salt and freshly cracked black pepper


  1. Pre-heat oven to 400°F.

  2. Spray baking dish and the flesh side of the acorn squash with cooking spray. 

  3. Lightly season acorn squash with salt and black pepper and then place it flesh side down onto the baking dish.

  4. Cook in the oven for 30 minutes.

  5. After 30 minutes of baking, bring out the squash but make sure that the oven is still on.  Flip the squash over and stuff with the brown rice and cranberry salad.  Place the stuffed acorn squash back in the oven for an additional 8 to 10 minutes.