Almond Rice Stuffing in Acorn Squash

Makes 4 servings.

Ingredients

 * 2 acorn squash, halved and seeded
 * ½ cup slivered almonds
 * 3 tablespoons butter or margarine
 * ½ cup chopped onion
 * ½ cup chopped celery
 * ½ cup chopped dried apples
 * ½ teaspoon poultry seasoning
 * ¼ teaspoon ground white pepper
 * 2 cups cooked rice (cooked in chicken broth)
 * Melted butter, salt and ground black pepper

Directions

 * 1) Place squash cut side down in shallow baking pan.
 * 2) Bake at 350 °F for 30 minutes.
 * 3) Meanwhile, saute almonds in butter until golden brown in large skillet over medium heat.
 * 4) Add onion, celery, apples, poultry seasoning and pepper; continue to cook until vegetables are tender-crisp.
 * 5) Stir in rice; continue stirring until mixture is heated through.
 * 6) Turn squash cut side up; brush with melted butter and sprinkle with salt and pepper.
 * 7) Fill evenly with rice stuffing
 * 8) Cover and bake at additional 45 to 50 minutes.