Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 Acorn squash
2 bn Green onions; white part
-only; sliced
1 sm Green pepper; seed and dice
2 tb Olive oil
3 c Cooked rice
1/2 c Chopped pecans
Salt and pepper
1/2 c Grated parmesan cheese

Pierce the squaash, and microwave on high (100% power) for 8-10
minutes or until soft. Allow to cool, then cut in half lengthwise,
cutting a thin horizontal slice off the bottom of each half to allow
it to sit flat. Scoop out the seeds. Saute the green onions and green
pepper in the oil until soft, then stir in the rice, stirring well to
coat. Add the nuts and saeson with salt and pepper to taste. Add the
cheese. Pile the rice mixture into the squash cavity and wrap each
squash in foil or plastic wrap ad freeze. To serve: Un wrap as many
halves as you need. Microwave on high in 3-minute increments until
heated through. To heat in oven, set squash halves in baking dish,
cover with foil and bake at 350 degrees for about 25 minutes, until
heated through.

Nutritional info per serving: 308 cal; 39% cal from fat

Source: Miami Herald, 1/18/96 format by Lisa Crawford

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