Stuffed Squash (microwave)

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

Pierce squash with meat fork in two places. Cook on HIGH 12 to 14 minutes, or until just tender, turning squash over after 6 minutes (do not 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 to 6 minutes or until thoroughly heated. Sprinkle with gingersnap crumbs before serving, if desired.

Makes 6 servings
Source: Produce for Better Health Foundation