| Stuffed Squash
Serves: 6
Ingredients:
6 Acorn squash (small)
2 c Cooked rice
1 tart Mott's® apple, cored and diced
1/2 c Green onions, finely chopped
1/2 c Celery, chopped
1/2 c Dates, chopped
1/4 c Rice bran
1/4 c Walnuts, chopped
2 T Lemon juice
2 T Margarine, lemon
1/2 t Ground cinnamon
1/4 t Ground nutmeg
4 Gingersnap cookies, crushed (optional)
Preparation (MICROWAVE INSTRUCTIONS):
Pierce squash with meat fork in two places. Cook on HIGH 12 to 14
minutes, or until just tender, turning squash over after 6 minutes (do
not overcook). Let stand 5 minutes. Cut in half 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 with
gingersnap crumbs before serving, if desired.
(T) = Tablespoon (t) = Teaspoon (c) = Cup
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