Rice-Stuffed Acorn Squash
- Source
- Kraft recipe card
- Serves
- 6
- Prep
- 30 min
- Cook
- 12-15 min
Ingredients
- 3 acorn squash, cut lengthwise in half, seeded
- 2 Tbsp. margarine or butter
- 1-1/2 cups cooked long-grain white rice
- 1/2 cup chopped PLANTERS Pecans, toasted
- 1 cup KRAFT Mexican Style Finely Shredded Four Cheese, divided
Steps
- HEAT oven to 375°F.
- PLACE squash, cut-sides up, in microwaveable dish; cover with waxed paper. Microwave on HIGH 12 to 14 min. or until squash is tender. Let stand, covered, 5 min.
- SCOOP squash from shells into large bowl, leaving 1/4-inch-thick shells. Add margarine; mash squash. Add rice, nuts and half the cheese; mix well. Spoon evenly into squash shells. Place on baking sheet; top with remaining cheese.
- BAKE 12 to 15 min. or until heated through and cheese is melted.
Notes
HOW TO TOAST NUTS: Toasting nuts adds crunch and intensifies their flavor. To toast in the oven, spread nuts into shallow baking pan. Bake at 350°F for 10 to 15 min. or until golden brown, stirring occasionally. Or, cook on the stovetop in an ungreased skillet on medium heat until golden brown, stirring frequently.
USE YOUR OVEN: Place squash halves, cut sides down, in 13x9-inch baking pan filled with 1/2 inch of water. Bake at 375°F for 40 to 50 min. or until tender. Scoop squash from shells and continue as directed.
BEST OF SEASON: Acorn squash is a popular variety of hard-skinned squash. Choose squash that are heavy for their size. The rinds should be hard, deep-colored and free of spots. Store in a cool, dark well-ventilated place for up to 1 month.