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Rice-Stuffed Acorn Squash
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Submitted by:
Tim |
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Squash with rice and Cheese. |
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INGREDIENTS:
- 3 medium , Acorn Squash halved lengthwise, Seeded
- 2 tablespoon(s) , Butter
- 1 1/2 cup(s) , Rice Cooked
- 1/2 cup(s) , Pecan Pieces Toasted
- 1 cup(s) , Mexican Style Cheese Shredded
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| Instructions: |
PREHEAT oven to 375°F. Place squash halves in microwavable dish; cover with plastic wrap, turning back one corner to vent. Microwave on HIGH 12 to 14 minutes or until squash is tender, turning after 6 minutes. Let stand, covered, 5 minutes.
SCOOP squash from shells, leaving 1/4-inch-thick shells; place squash in large bowl. Add margarine; mash squash. Add rice, pecans and half of the cheese; mix well. Spoon evenly into squash shells. Place on baking sheet; sprinkle with remaining cheese.
BAKE 12 to 15 minutes or until filling is heated through and cheese is melted. |
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