Rice stuffed acorn squash
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | Acorn squash | |
| 2 | bunches | Green onions; white part only; sliced |
| 1 | small | Green pepper; seed and dice |
| 2 | tablespoons | Olive oil |
| 3 | cups | Cooked rice |
| ½ | cup | Chopped pecans |
| Salt and pepper | ||
| ½ | cup | Grated parmesan cheese |
Directions
Pierce the squaash, and microwave on high (100% power) for 8-10 minutes or until soft. Allow to cool, then cut in half lengthwise, cutting a thin horizontal slice off the bottom of each half to allow it to sit flat. Scoop out the seeds. Saute the green onions and green pepper in the oil until soft, then stir in the rice, stirring well to coat. Add the nuts and saeson with salt and pepper to taste. Add the cheese. Pile the rice mixture into the squash cavity and wrap each squash in foil or plastic wrap ad freeze. To serve: Un wrap as many halves as you need. Microwave on high in 3-minute increments until heated through. To heat in oven, set squash halves in baking dish, cover with foil and bake at 350 degrees for about 25 minutes, until heated through.
Nutritional info per serving: 308 cal; 39% cal from fat Source: Miami Herald, 1/18/96 format by Lisa Crawford