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: For nutritional information on all the ingredients in Rice Stuffed Butternut Squash just click on each ingredient name. Then adjust the serving size for any Rice Stuffed Butternut Squash ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

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.