Rice-Stuffed Acorn Squash

• 3 acorn squash, cut lengthwise in half, seeded
• 2 Tbsp. margarine or butter
• 1-1/2 cups cooked long-grain white rice
• 1/2 cup chopped PLANTERS Pecans, toasted
• 1 cup KRAFT Mexican Style Finely Shredded Four Cheese, divided

1. Heat oven to 375F.
2. Place squash, cut-sides up, in microwaveable dish; cover with waxed paper.
3. Microwave on HIGH 12 to 14 min.
4. or until squash is tender.
5. Let stand, covered, 5 min.
6. Scoop squash from shells into large bowl, leaving 1/4-inch-thick shells.
7. Add margarine; mash squash.
8. Add rice, nuts and half the cheese; mix well.
9. Spoon evenly into squash shells.
10. Place on baking sheet; top with remaining cheese.
11. Bake 12 to 15 min.
12. or until heated through and cheese is melted.

acorn, margarine, white rice, pecans, four cheese

Taken from www.kraftrecipes.com/recipes/rice-stuffed-acorn-squash-66250.aspx (may not work)