Roasted Acorn Squash with Jasmine Rice Salad

Name: Roasted Acorn Squash with Jasmine Rice Salad Recipe
Yield: 2
Ingredients: 1 Acorn Squash halved and seeded; 2 T EVOO; Salt & freshly ground black pepper; 1 Cup Jasmine Rice Cooked yield; 1 T golden raisins; .5 T Champagne vinegar (or Sherry Vinegar); 1 t Honey; .5 Granny Smith Apple diced; 1 T diced Shallot; 1 Garlic clove; 1T chopped mint; 1T chopped parsley; 1 ounce arugula

Number of Servings: 2

Ingredients

1 Acorn Squash, halved and seeded2 T EVOOSalt & freshly ground black pepper1 Cup Jasmine Rice, Cooked, yield1 T golden raisins.5 T Champagne vinegar (or Sherry Vinegar)1 t Honey.5 Granny Smith Apple, diced1 T diced Shallot1 Garlic clove1T chopped mint1T chopped parsley1 ounce arugula

Directions

Roast squash @ 375 about 45 minutes.
Cook rice.
Add raisins.
Mix honey and vinegar.
Combine all other ingredients.
Mix in the honey/vinegar 7 stuff inside the squash.

Number of Servings: 2

Recipe submitted by SparkPeople user ANDE_T.

Servings Per Recipe: 2

Nutritional Info Amount Per Serving