Acorn or Butternut Squash Stuffed with Rice

  • 1 1/2 c cooked rice
  • 1/2 c chopped walnuts
  • 1/4 c cracker meal
  • 1 onion (medium), finely chopped
  • 2 egg whites, slightly beaten
  • 1/2 tsp. ground sage
  • 1/2 tsp. nutmeg
  • 1 tbsp. chopped fresh parsley
  • 2 tbsp. brown sugar
  • fresh ground pepper
  • 3 buttercup or acorn squash, halved and seeded

Combine rice, walnuts, cracker meal, onion, egg whites, sage, nutmeg, parsley, brown sugar and black pepper. 

Spoon mixture loosely into squash halves. Bake in foil-covered pan until squash is tender. Oven: 350F. Time 60 minutes.