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Stuffed Squash

Ingredients
6 small acorn squash
2 cups cooked rice
1 tart apple, cored and diced
½ cup green onions, finely chopped
½ cup celery, chopped
½ cup raisins
¼ cup walnuts, chopped
2 Tbsp lemon juice
2 Tbsp margarine, melted
½ tsp ground cinnamon
¼ tsp ground nutmeg
4 gingersnap cookies, crushed

Directions
• Pierce squash with a fork in two places
• Cook on HIGH 12 to 14 minutes, or until tender
• Turning squash over after 6 minutes (do not overcook)
• Let it stand 5 minutes. Cut in half and scoop out seeds
• Combine cooked rice, apple, onions, celery, raisins, walnuts, lemon juice, margarine, cinnamon, and nutmeg; mix lightly
• Spoon rice mixture into squash halves; place on microwave proof dish
• Cover tightly with plastic wrap. Use a fork to make a few holes in the wrap to allow steam to escape
• Cook on HIGH 4 to 6 minutes or until thoroughly heated. Sprinkle with gingersnap crumbs before serving, if desired

Makes 6 servings

Drink plenty of fluids!
• Keep a water bottle nearby, especially while working outdoors
• Kids can get really thirsty while playing outside. Make sure they drink water instead of sweetened drinks.

Funded by the U.S. Department of Agriculture Food Stamp Program, an equal opportunity provider and employer through the California Nutrition Network. For information about the Food Stamp Program in California, please call 1-877-847-3663.



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