My Meatless Mondays - Acorn Squash Stuffed with Dried Cranberries and Orange

Last week, I saw an orange acorn squash. I wasn't sure what to think but I bought just one and decided to find out about it. It turns out, for those of you who may be in my shoes and not know about orange acorn squash, it is green squash ripened and my guess, on its way to turning bad. I am wondering if the store bought these at a good price.

My squash was still good so I had fun with it. Orange squash deserves an orange filling. It flitted though my mind, to fill it with rice but it flitted out as quickly. Hubby, upon seeing the squash on the counter, asked about it and then asked it I planned to fill it with rice. I decided, there was a message here, and I went back to my original thought about rice.

Ingredients:

2 cups water

1 cup brown rice

1 acorn squash cut in half, seeded

1 tablespoon olive oil

2 cups finely chopped onions

2 teaspoons fresh basil

2 tablespoons orange zest

1/4 cup orange juice

1/2 cup dried cranberries

Method:

Bring 2 cups water and rice to boil in heavy large saucepan. Reduce heat; cover and simmer until rice is tender, about 40 minutes. Place cooked rice into large bowl.

The weather still being hot, I microwaved the squash by cutting it in half and placing the two pieces, cut side down on a dinner plate. I let it cook for about five minutes. Check it every minute after 4 to see if a knife glides into it.

Allow the squash to cool a bit. Then, scoop out meat from squash, leaving 1/4-inch-thick shell. Don't throw those shells away. They are your serving pieces.

Transfer the insides of the squash to a medium bowl.

Heat olive oil in a large skillet. Add onions and sauté until translucent. Add rice, squash meat and orange juice. Grate orange zest into this mixture and mix it all together.

Add 1/2 cup cranberries and basil. Season with salt and pepper, if you like.
 
Divide rice mixture among reserved squash shells. Place in roasting pan.

Bake squash until filling is heated through, about 20 minutes. Sprinkle with remaining additional cranberries. I should have added some coconut to the mix.

Let's look back:

Before, I show you the wonderful recipes that are being featured, I think I have to share with you, how hard it is, for me, each week, selecting recipes to be featured. I honestly feel sad when I am done because there are many other recipes worthy of a feature. I don't know any fair way to do this when your linky recipes are so delicious sounding. Using the count on the linky is not fair because the first linkys usually get the most votes. That leaves the decision in my lap. Is there a fair way to do this?
 
I wish I had a simple answer and if you do have one, please share it with me. Please know, I appreciate every link that is added on and I appreciate you for taking the time to share with us.

Mango - Bacon Salad from Tessa the Domestic Diva 

Roasted Eggplant and Tomato Soup from My Judy the Foodie

 Broccoli, Artichoke and Spinach Pasta Bake at Hezzi-D's Books and Cooks

Summer Berry Salad from Young Living Oil Lady

Ewe Creek Cottage shared this Summer Vegetable Frittata

And for dessert:

White Chocolate Cookie Dough Cheesecake from Pink Recipe Box

See Ya in the Gumbo    Mop it Up Mondays     Melt in Your Mouth Mondays   Made From Scratch Monday      Inspire Me Monday    On the Menu Monday     Veggie Mama's Meatless Monday 

Mealtime Monday    My Meatless Monday    Hearth and Soul Hop     Slightly Indulgent Tuesday      Fat Tuesday         Naptime Creations Tasty Tuesday Link Party    Tasty Tuesdays   The Gathering Spot      Delicious Dishes      All My Bloggy Friends   Trick or Treat Tuesdays      Kids in the Kitchen       You’re Gonna Love it Tuesdays      
Simple Lives Thursday     Tastetastic Thursdays