Recipe - Apple Stuffed Squash

2 Acorn squash
halved and seeded
1 tablespoon Melted butter or margarine
One fourth teaspoon Salt
One fourth teaspoon Ground cinnamon
2 cup Cooked white or brown rice
(cooked in chicken broth)
1 cup Unsweetened applesauce
One half cup Chopped celery
One half cup Chopped toasted pecans
One fourth cup Packed brown sugar
One half teaspoon Onion powder
One half teaspoon Ground ginger
4 small Apple wedges

Place squash cutside down in shallow baking pan. Bake at 350 F for 30
minutes. Turn squash cutside up; brush with butter. Sprinkle with salt
and cinnamon. Combine rice, applesauce, celery, pecans, brown sugar,
onion powder, and ginger. Fill squash evenly with rice stuffing. Bake,
uncovered, 20 to 30 minutes. Garnish with apple wedges.

Source: Seasonal Inspirations for Rice
Reprinted with permission from USA Rice Council
Electronic format courtesy of Karen Mintzias

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/usarice.zip