RICE-STUFFED ACORN SQUASH

Rice-Stuffed Acorn Squash image

Turn up the flavor of tender, sweet acorn squash with our Rice-Stuffed Acorn Squash recipe. Filled with cheesy rice and topped with pecans, Rice-Stuffed Acorn Squash is a taste sensation. Try out this recipe tonight and watch your family get super excited.

Provided by My Food and Family

Categories Recipes

Time 45m

Yield 6 servings

Number Of Ingredients 5

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Ingredients

3 acorn squash, cut lengthwise in half, seeded
2 Tbsp. margarine or butter
1-1/2 cups cooked long-grain white rice
1/2 cup chopped pecans, toasted
1 cup KRAFT Mexican Style Finely Shredded Four Cheese, divided

Steps:

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

Nutrition Facts : Calories 290, Fat 17 g, SaturatedFat 4.5 g, TransFat 0.5 g, Cholesterol 15 mg, Sodium 160 mg, Carbohydrate 0 g, Fiber 8 g, Sugar 0 g, Protein 8 g