Stuffed Winter Squash Recipe

• 6 Pounds winter squash
• 4 Ounces onion, chopped
• 1 tsp Ginger, ground
• 2 tsp Salt to taste
• 4 Cups brown rice, cooked
• 3 Ounces prunes, chopped
• 2 tbsp Finely chopped orange peel
• 4 Ounces orange juice
• 4 Ounces carrots, sliced
• 1 Ounce currants
• 2 Ounces cranberries, dried
• 2 Ounces raisins, seedless
• 2 tsp Cinnamon

• Cook the rice.
• Fry the carrots and onions until glazed and brown, and then add the carrot with a little water till it turns tender.
• Chop the prunes, and mix with the steamed carrot and onion mix.
• Toss all of the ingredients together.
• Fill the squash evenly.
• Now cover the baking pan with foil and bake at 350 degree F for sixty minutes.
• Serve hot.