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Instructions

• Wash and soak the rice in the water for 30 minutes before cooking.
• Heat the oil in a medium size sauce pan. Add onion and cook until translucent. Add ginger and garlic. Cook until fragrant.
• Add rice, cinnamon, raisin, walnut, salt, pepper and water. Bring to a boil. Reduce the heat to low and let it simmer for 30 minutes while stirring occasionally.
• Turn off the heat and let it stand for 5 minutes with the lid on.
• Meanwhile prepare the acorn squash for baking. Set the oven to 350 degree Fahrenheit (190 degree Celsius).
• Cut the squash in half and scoop out the seeds from the center. Stuff the squash halves with cooked brown rice.
• Bake in a covered baking dish for 30 minutes until squash is tender.
• Remove from the oven and serve hot.