This roasted acorn squash is loaded with cranberries, rice and cheese!
2 acorn squash
Salt and pepper
1 cup cooked rice pilaf
1/2 cup smoked almonds, chopped
1/2 cup dried cranberries
1/2 cup cheddar cheese
Let's get Cooking...
Pre-heat oven to 400F. Cut 1 inch off the top off the acorn squash horizontally to make it like a lid. Scoop out the seeds.
Bake the squash for 45 minutes.
In a bowl mix the rice pilaf, chopped almonds, cranberries, and cheddar cheese. Remove squash from oven and stuff with rice mixture, top with extra cheddar cheese and bake for an additional 15 minutes.