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.