Stuffed Acorn Squash
|Brown rice||1 1⁄2 Cup (24 tbs), cooked|
|Dried whole wheat bread crumbs||1⁄2 Cup (8 tbs)|
|Onion||1 , finely chopped|
|Egg whites||2 , slightly beaten|
|Parsley||2 Teaspoon, chopped|
|Black pepper||1 Teaspoon|
1. Combine all ingredients except squash.
2. Cut squash in half. Clean out seeds and discard them.
3. Fill each squash half with rice mixture, heaping slightly.
4. Place squash in a nonstick casserole. Seal with foil. Bake at 350° until squash is tender, about 1 hour.