Acorn Squash with Sausage and Brown Rice Stuffing

1 squash per 2 people
1/3 lb pork sausage
1/2 med onion, chopped
1 1/2 cups brown rice, cooked
1/4 cup red bell pepper, chopped coarsely
1/4 cup green bell pepper, chopped coarsely
1/4 can mixed vegetables, drained
1/3 cup green chiles, peeled-seeded-chopped coarsely
1/4 cup pecans, chopped coarsely
2 garlic cloves, chopped fine
1 can cream of mushroom soup, undiluted
1 tbsp cilantro, dried
salt & pepper to taste
1 cup cheddar cheese, shredded

Bake the squash halves in a 375F oven, upside down in a pan with a little water for 20 minutes.

While the squash is baking, brown the sausage and onion together until almost done; drain and cool.

Turn the squash right side up and finish for 10 minutes more, until tender but not dried out.

Mix all of the ingredients except cheese together. Stuff the squash cavity full, packing it down.

Heat thoroughly in oven over hot water (about 10 minutes). Serve hot with homemade bread and butter.

alt.cooking/Rick &/Cyndi Hi/2000