This a really fun and delicious recipe for the fall months although acorn squash is available year round. You can sub in any type of ground meat although lean turkey and chicken have the least amount of calories. You can also omit the meat for a vegan treat.
Preheat oven to 400F.
Cut each squash vertically in half; scoop out seeds and fibrous pulp. If needed, cut a thin slice off bottoms so squash sits evenly. Place squash, cut sides down in a greased shallow baking dish.
While squash bakes, cook rice according to package directions.
Bake squash 30 minutes or until tender. Remove pan from oven and, using tongs, turn squash cut sides up. Lower oven temperature to 375F.
Heat oil in a large nonstick skillet over medium heat. Add chicken and brown for 5 minutes before adding the onion, celery and apple; cook, mixing occasionally, 6 minutes or until apples are lightly browned in spots and tender. Add the Thyme in Tuscany Spice to the mixture and combine. Remove pan from heat; add the cooked rice, walnuts, salt and pepper and mix with large spoon to combine.
Spoon rice mixture (about ½ cup) into each squash half and spoon 1 tbsp. apple juice over each. Bake 20 minutes or until tops are lightly toasted.
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Healthy On You Recipes and cooking tips by Samantha Binkley. Many of these recipes use Samantha's 100% Organic Spice Blends that take the guess work out of cooking.