Acorn Stuffed Squash

  • 6 acorn squash (small)
  • 2 c cooked rice
  • 1 tart apple, cored and diced
  • 1/2 c green onions, finely chopped
  • 1/2 c celery, chopped
  • 1/2 c dates, chopped
  • 1/4 c rice bran
  • 1/4 c walnuts, chopped
  • 2 tbsp. lemon juice
  • 2 tbsp. margarine, lemon
  • 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 microproof 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.