Rice Stuffed Butternut Squash

1-1/2  lb.		small butternut squash
3/4  cup		cooked long grain and wild rice
1/3  cup		ricotta cheese
3  tablespoons		dried cranberries
3  tablespoons		mango chutney
1/2  cup		leek, chopped
3/4  teaspoon		curry powder
1/4  teaspoon		salt
1/4  teaspoon		pepper
2  teaspoons		butter

Tip: Click on the ingredient links to learn the nutritional information for all the Rice Stuffed Butternut Squash ingredients. The serving size for any ingredient in Rice Stuffed Butternut Squash may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

Cut squash in half lengthwise; discard seeds. Cut a thin slice from the bottom of each half so it sits flat. Place cut side down in an 11x7-in. baking dish; add 1/2 in. of hot water. Bake, uncovered, at 350° for 30 minutes.
Drain water from pan; turn squash cut side up. When cool enough to handle, scoop out pulp, leaving about a 1/4-in. shell.
In a large bowl, combine the pulp, rice, cheese, cranberries, chutney, onion, curry powder, salt and pepper. Spoon into squash shells. Dot with butter. Bake for 15-20 minutes or until squash is tender.