Rice-Stuffed Acorn Squash

Ingredients

• 3  acorn squash seeded
• 1 cup four cheese shredded mexican style divided kraft finely
• 1.5 cups rice long-grain white cooked
• 2 Tbsp butter 
• 0.5 cup planters pecans toasted chopped

Equipment

• bowl
• baking sheet
• oven
• microwave

Directions

1. Heat oven to 375F.
2. Place squash, cut-sides up, in microwaveable dish; cover with waxed paper. Microwave on HIGH 12 to 14 min. or until squash is tender.
3. Let stand, covered, 5 min.
4. Scoop squash from shells into large bowl, leaving 1/4-inch-thick shells.
5. Add margarine; mash squash.
6. Add rice, nuts and half the cheese; mix well. Spoon evenly into squash shells.
7. Place on baking sheet; top with remaining cheese.
8. Bake 12 to 15 min. or until heated through and cheese is melted.