Recipe - Rice Stuffed Acorn Squash

3 Acorn squash
2 bn Green onions; white part
only; cut or sliced up
1 small Green pepper; seed and dice
2 tablespoon Olive oil
3 cup Cooked rice
One half cup Chopped pecans
Salt and pepper
One half cup Grated parmesan cheese

Pierce the squaash, and microwave on high (100% power)
for 810 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 3minute 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
Posted to MMRecipes Digest V3 #240

Date: 03 Sep 96 00:12:19 EDT

From: "Lisabeth Crawford (Pooh)" 104105.1416@CompuServe.COM