Rice and Vegetable Stuffed Squash
|Acorn/Golden acorn squash||3 Pound (2 Large Size, 1 1/2 Pounds Each)|
|Quick cooking rice||1 Cup (16 tbs), uncooked|
|Broccoli florets||2 Cup (32 tbs), chopped|
|Black pepper||1⁄2 Teaspoon|
|Chopped almonds||1⁄4 Cup (4 tbs), toasted|
|Shredded sharp cheddar cheese/Smoked gouda cheese||3⁄4 Cup (12 tbs)|
1. Cut squash in half crosswise; scrape out and discard seeds. Trim off stems and a small portion of pointed ends to allow squash to stand when turned over. Place squash halves cut sides down on microwavabie plate; microwave at HIGH 12 to 15 minutes, or until almost tender when pierced. Place squash halves in 13X9-inch baking pan, cut sides up. Cover; let stand 3 minutes or until ready to fill. Preheat oven to 375°F.
2. Meanwhile, cook rice according to package directions adding broccoli, pepper and salt during last 5 minutes of cooking. Stir in almonds.
3. Mound rice mixture into squash, overflowing into dish if necessary; sprinkle with cheese. Bake 20 to 25 minutes or until squash is tender and cheese is melted.