Dinner for two

I had an old friend over for dinner the other night. We haven't seen each other in a while--a while dating back to before I started making just about everything from scratch and before I became a vegetarian. It was her idea that we get together for dinner so she could try one of my dishes. The only problem was, my mind has been in leftover mode for the past four weeks--which has been incredible for my pocketbook, but not so great for my imagination. It was time to break out the recipe book I've been keeping. I wanted to make something good, something simple, and something new. My stepmom had given me a recipe a while back for Pilaf Stuffed Acorn Squash. It looked good, so I thought I'd give it a try. But, having never had an acorn squash before, I decided to use butternut squash, instead. It ended up being pretty, simple, delicious, and oh-so-filling! Next time I plan on trying it with acorn squash, now that I know what it looks like...I'll let you know which way is better--although I'm sure both ways are worth a try.

Here's the recipe:

Stuffed Butternut Squash

Ingredients:
1 butternut squash, halved

1/2 cup water
3/4 cup uncooked wild rice
1 tablespoon olive oil

1/4 c golden raisins
2 tablespoons chopped pecans
Salt (to taste)
2 oz shredded cheese (I used gouda) 


Directions:
Heat oven to 400.
Place squash halves cut side down in ungreased shallow baking dish, adding 1/2 cup of water; bake at 400 for 40 to 50 minutes, or until tender.
Meanwhile in medium saucepan, cook the wild rice, adding a tablespoon of olive oil. When it's tender, remove from heat and add raisins and pecans. (I'm going to be honest. I used a rice cooker--I have never made rice without one before and, therefore, have no idea how to make it in a sauce pan--either way you feel comfortable cooking the rice, great! Just as long as it's cooked.) Salt to taste. 
Turn squash cut side up in baking dish. Empty the shell of the squash, leaving just enough for it to keep its shape. Mix the squash with the rice mixture and then spoon it back into the shells; sprinkle with cheese. 
Bake at 400 until cheese is melted and rice mixture is hot.

There you have it. Dinner for two. And it cost less than $10!

That's all for now,

Rosalyn