Pilaf Stuffed Acorn Squash

I've always enjoyed this recipe, and when I made it the other evening, Chris thought it was a perfect autumn dinner. It's quick and easy, not to mention economical, and of course, very tasty.

Serves 4

2 acorn squash
1 pkg Uncle Ben's wild rice & chicken rice mix
1 Tablespoon butter
2 1/3 cups water
1/4 cup dried cranberries
1/4 cup slivered almonds
salt to taste
1 cup shredded cheddar cheese

Heat oven to 400 degrees.

With sharpest knife, cut squash into somewhat even halves. Place cut side down on a jelly roll pan or 9" x 13" dish, and add about 1/2" water. Bake for 40 to 50 minutes, or until tender. You may need to add a little more water while baking.

While squash are baking, prepare rice mix as directed on package, using 1 tablespoon butter and 2 1/3 cups water. When rice is done cooking, stir in cranberries, slivered almonds and 3/4 cup cheese.

When squash is done cooking, turn cut side up, and sprinkle with salt. After you make these a few times, you will have an idea how much is enough. You are not scooping out the soft squash, and it does need salt!

Spoon rice mixture into squash halves and sprinkle with remaining cheese.

Bake for 3 to 5 minutes longer, or until the cheese is melted.

South of the Border Enchiladas

Lydia with really impressed with these!

Serves 8 - 10

1 can (28 0z) whole tomatoes, undrained
1 large onion or two medium onions, halved

2 teaspoons minced garlic
2 Tablespoons dried cilantro
2 teaspoons honey
1/8 teaspoons cayenne pepper
3 cups cooked pinto beans, rinsed and drained
2 cups ricotta cheese
1 large bell pepper
1 1/2 teaspoons ground cumin
1 pkg 8" flour tortillas
1 cup Mexican cheese blend, or half cheddar half Monterey Jack

Heat oven to 375 degrees. Grease 9" by 13" baking dish.

Place tomatoes, onion and garlic in blender or food processor. Cover and blend until smooth. Pour into a 3 quart pot and add the honey, cayenne pepper, and 1 Tablespoon cilantro. Cook over medium heat 3 minutes, stirring occasionally. Remove from heat. In baking dish, spread enough tomato sauce to cover the bottom.

Combine beans, ricotta cheese, bell pepper, cumin, remaining 1 Tablespoon cilantro and 1/2 cup cheese. Spoon about 1/3 cup down the center of a tortilla, and roll up, placing seam side down in baking dish. When tortillas are filled, pour remaining tomato sauce over them. Sprinkle with remaining cheese.

Bake uncovered for 20 to 25 minutes or until tomato sauce is bubbly and cheese is thoroughly melted.