Brown Rice And Vegetable Stuffed Squash Recipe

• 2 lrg acorn or possibly golden brown acorn squash (abt 1 1/2 lbs ea)
• 1 c. uncooked quick-cooking brown rice
• 2 c. broccoli florets minced
• 1/2 tsp freshly-grnd black pepper
• 1/2 tsp salt
• 1/4 c. minced almonds toasted
• 3/4 c. shredded sharp Cheddar cheese (or possibly smoked gouda cheese)

1. Cut squash in half crosswise; scrape out and throw away seeds.
2. Trim off stems and a small portion of pointed ends to allow squash to stand when turned over.
3. Place squash halves cut-sides down on microwavable plate; microwave at High 12 to 15 min, or possibly till almost tender when pierced.
4. Place squash halves in 13- by 9-inch baking pan, cut-sides up.
5. Cover, let stand 3 min or possibly till ready to fill.
6. Preheat oven to 375 degrees.
7. Meanwhile, cook rice according to package directions adding broccoli, pepper and salt during last 5 min of cooking.
8. Stir in almonds.
9. Mound rice mix into squash, overflowing into dish if necessary; sprinkle with cheese.
10. Bake 20 to 25 min or possibly till squash is tender and cheese is melted.
11. This recipe yields 4 servings.

acorn, brown rice, broccoli florets, black pepper, salt, almonds, cheddar cheese

Taken from cookeatshare.com/recipes/brown-rice-and-vegetable-stuffed-squash-93714 (may not work)