Recipe: Almond Rice Stuffing in Acorn Squash Shells

ALMOND RICE STUFFING IN ACORN SQUASH SHELLS

2 acorn squash, halved and seeded
1/2 cup slivered almonds
3 tablespoons butter or margarine
1/2 cup chopped onion
1/2 cup chopped celery
1/2 cup chopped dried apples
1/2 teaspoon poultry seasoning
1/4 teaspoon ground white pepper
2 cups cooked rice (cooked in chicken broth)
Melted butter, salt and ground black pepper

Place squash cut side down in shallow baking pan.

Bake at 350 degrees 30 minutes.

Meanwhile, saute almonds in butter until golden brown in large skillet over medium; heat.

Add onion, celery, apples, poultry seasoning and pepper; continue to cook until vegetables are tender-crisp. Stir in rice; continue stirring until mixture is heated through.

Turn squash cut side up; brush with melted butter and sprinkle with salt and pepper. Fill evenly with rice stuffing.

Cover and bake an additional 45 to 50 minutes.
Source: USA Rice Federation