Stuffed Squash
Makes: 6 servings

Ingredients

• 6 acorn squash (small)
• 2 cups cooked rice
• 1 tart apple, cored and diced
• ½ cup green onions, finely chopped
• ½ cup celery, chopped
• ½ cup dates, chopped
• ¼ cup rice bran
• ¼ cup walnuts, chopped
• 2 tablespoons lemon juice
• 2 tablespoons margarine, lemon
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• 4 gingersnap cookies, crushed (optional)
  

Preparation Instructions

Pierce squash with meat fork in two places. Cook on high 12-14 minutes, or until just tender, turning squash over after 6 minutes (do n overcook). Let stand 5 minutes. Cut in half and scoop out seeds. Combine rice, apple, onions, celery, dates, bran, walnuts, lemon juice, margarine, cinnamon and nutmeg; mix lightly. Spoon rice mixture into squash halves; place on round microwave-proof dish. Cover tightly with vented plastic wrap. Cook on high 4-6 minutes or until thoroughly heated. Sprinkle with gingersnap crumbs before serving, if desired.