Stuffed Squash
Makes: 6 servings


  • 6 acorn squash (small)
  • 2 cups cooked rice
  • 1 tart apple, cored and diced
  • ½ cup green onions, finely chopped
  • ½ cup celery, chopped
  • ½ cup dates, chopped
  • ¼ cup rice bran
  • ¼ cup walnuts, chopped
  • 2 tablespoons lemon juice
  • 2 tablespoons margarine, lemon
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • 4 gingersnap cookies, crushed (optional)

Preparation Instructions

Pierce squash with meat fork in two places. Cook on high 12-14 minutes, or until just tender, turning squash over after 6 minutes (do n 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 microwave-proof dish. Cover tightly with vented plastic wrap. Cook on high 4-6 minutes or until thoroughly heated. Sprinkle with gingersnap crumbs before serving, if desired.

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