Recipe for Brown Rice and Vegetable Stuffed Squash 
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Yield:
4
Ingredients:
Amount Ingredient
2 lrg acorn or golden acorn squash (abt 1 1/2 lbs ea)
1 cup uncooked quick-cooking brown rice
2 cup broccoli florets chopped
1/2 tsp freshly-ground black pepper
1/2 tsp salt
1/4 cup chopped almonds toasted
3/4 cup shredded sharp Cheddar cheese
Instructions:
Instructions: Cut squash in half crosswise; scrape out and discard seeds. Trim off stems and a small portion of pointed ends to allow squash to stand when turned over. Place squash halves cut-sides down on microwavable plate; microwave at High 12 to 15 minutes, or until almost tender when pierced.

Place squash halves in 13- by 9-inch baking pan, cut-sides up. Cover, let stand 3 minutes or until ready to fill.

Preheat oven to 375 degrees.

Meanwhile, cook rice according to package directions adding broccoli, pepper and salt during last 5 minutes of cooking. Stir in almonds.

Mound rice mixture into squash, overflowing into dish if necessary; sprinkle with cheese. Bake 20 to 25 minutes or until squash is tender and cheese is melted.

This recipe yields 4 servings.

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