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Main dishes

Rice-Stuffed Acorn Squash

Rice-Stuffed Acorn Squash recipe
photo by:kraft
Easy, healthy, and delicious. My new favorite way to eat acorn squash.
posted by
on 9/22/2014
30 min
45 min
6 servings
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What You Need

 acorn squash, cut lengthwise in half, seeded
Tbsp.  margarine or butter
cups   cooked long-grain white rice
cup  chopped PLANTERS Pecans, toasted
cup  KRAFT Mexican Style Finely Shredded Four Cheese, divided

Make It

HEAT oven to 375°F.

PLACE squash, cut-sides up, in microwaveable dish; cover with waxed paper. Microwave on HIGH 12 to 14 min. or until squash is tender. Let stand, covered, 5 min.

SCOOP squash from shells into large bowl, leaving 1/4-inch-thick shells. Add margarine; mash squash. Add rice, nuts and half the cheese; mix well. Spoon evenly into squash shells. Place on baking sheet; top with remaining cheese.

BAKE 12 to 15 min. or until heated through and cheese is melted.

Kraft Kitchens Tips

How to Toast Nuts
Toasting nuts adds crunch and intensifies their flavor. To toast in the oven, spread nuts into shallow baking pan. Bake at 350°F for 10 to 15 min. or until golden brown, stirring occasionally. Or, cook on the stovetop in an ungreased skillet on medium heat until golden brown, stirring frequently.
Use Your Oven
Place squash halves, cut sides down, in 13x9-inch baking pan filled with 1/2 inch of water. Bake at 375°F for 40 to 50 min. or until tender. Scoop squash from shells and continue as directed.
Best of Season
Acorn squash is a popular variety of hard-skinned squash. Choose squash that are heavy for their size. The rinds should be hard, deep-colored and free of spots. Store in a cool, dark well-ventilated place for up to 1 month.
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