Stuffed Squash
Recipe provided by: Recipe AmericaRecipe Number: 883
Original recipe yield: 6
Prep Time: 0 min
Cook Time: 0 min
Ingredients:
6 small acorn squash
2 cups cooked rice
1 tart apple
cored and diced
1/2 cup green onions
finely chopped
1/2 cup celery
chopped
1/2 cup dates
chopped
1/4 cup rice bran
1/4 cup walnuts
chopped
2 Tbsp lemon juice
2 Tbsp margarine melted
1/2 tsp ground cinnamon
1/4 tso ground nutmeg
4 gingersnap cookies
crushed (optional)
Directions:
Microwave instructions: Pierce squash with meat fork in two places. Cook on HIGH 12 to 14 mintues, or until just tender, turning squash over after 6 minutes (do not overcook). Let stand 5 mintues. Cut in hald and scoop out seeds. Combine rice, apple, onions, celery, dates, bran, walnuts, lemon juice, margarine, cinnamon, and nutmeg; mix lightly. Spoon rice mixture into squash halves; place on round microproof dish. Cover tightly with vented plastic wrap. Cook on HIGH 4 to 6 minutes or until thoroughly heated. Sprinkle wtih gingerspan crumbs before serving, if desired.