Squash, Stuffed w/Cranberries
Recipe archives for the Jewish Food Mailing List
Ingredients
- 6 small size acorn squash
- 2 cups fresh or frozen cranberries
- 1/2 cup raisins
- 1 cup water
- 1/4 cup chopped walnuts
- 4 large apples, peeled and chopped fine
- 2 cups cooked basmati or brown rice
- 1 tablespoon brown rice syrup
- Apple juice as needed
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