Instructions: To Cook Acorn Squash in Microwave: Cut in half, scoop out seeds and place cut sides down, in microwave safe dish. Add appx. 1 inch water, cover with plastic wrap, microwave on high for 10 minutes or until tender, turning
dish after 5 minutes, drain and cool.

Scoop out flesh, leaving a 1/2 inch shell. Chop flesh and set aside.

In a large non-stick skillet, lightly rubbed with olive oil, saute garlic,

onions, mushrooms and walnuts appx. 2 minutes.

Add cooked wild rice, tomato and juice. Cook over medium heat while stirring, appx. 3 min.. Add herbs, salt, pepper and chopped flesh from squash and most of cheese. (save some cheese for garnish) Blend well.

Spoon wild rice mixture into shells.

Stand stuffed shells side by side microwave dish and heated through or in conventional oven at 375 degrees in a small amount of water for 15 minutes.

Garnish with cheese.

* A modified version of a recipe using Bulgar can be found in Richard

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