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Stuffed Acorn Squash
Ingredients:
1 lg. red onion, chopped
1 c. cooked brown rice
3/4 c. freshly grated part-skim mozzarella cheese
1/4 tsp. salt
1/2 tsp. freshly ground black pepper
2 Tbs. minced fresh parsley
2 acorn squash, halved and seeded
1 lg. red onion, chopped
1 c. cooked brown rice
3/4 c. freshly grated part-skim mozzarella cheese
1/4 tsp. salt
1/2 tsp. freshly ground black pepper
2 Tbs. minced fresh parsley
2 acorn squash, halved and seeded
Directions:
Combine first 6 ingredients in a large bowl and set aside. Place squash, cut side down, in a microwave-safe baking dish. Cover with lid or plastic wrap and cook for 8 minutes on high. Remove dish and turn squash cut side up. Fill squash halves with rice mixture. Cover and cook an additional 6 to 8 minutes on high, or until heated thoroughly. Remove cover and let stand for 5 minutes to finish cooking.
Makes a great meatless lunch or dinner entree if you double the portion size.
Makes 4 Servings
Combine first 6 ingredients in a large bowl and set aside. Place squash, cut side down, in a microwave-safe baking dish. Cover with lid or plastic wrap and cook for 8 minutes on high. Remove dish and turn squash cut side up. Fill squash halves with rice mixture. Cover and cook an additional 6 to 8 minutes on high, or until heated thoroughly. Remove cover and let stand for 5 minutes to finish cooking.
Makes a great meatless lunch or dinner entree if you double the portion size.
Makes 4 Servings
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