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about three acorn squash (Recipes by ingridients squash) two bn green onions, white part -only, sliced about one small, green pepper (Recipes by ingridients green pepper) seed and dice two tbsp olive oil about three cup cooked rice about one/two cup chopped pecans (Recipes by ingridients pecans) salt and pepper about one/two cup grated Parmesan cheese Directions Pierce the squaash, and microwave on high (one hundred% power) for about eight–ten minutes or until soft. Allow to cool, then cut in half lengthwise, cutting a thin horizontal slice off the bottom of each half to allow it to sit flat. Easy Recipe Rice-stuffed Acorn Squash. Scoop out the seeds. Saute the green onions and green pepper (Recipes by ingridients green pepper) in the oil until soft, then stir in the rice, stirring well to coat. Add the nuts (Recipes by ingridients nuts) and saeson with salt and pepper to taste. Add the Cheese. Pile the rice mixture into the Squash cavity and wrap each Squash in foil or plastic wrap ad freeze. To serve: un wrap as many halves as you need. Microwave on high in about three-minute increments until heated through. Easy Recipe Rice-stuffed Acorn Squash. To heat in oven, set Squash halves in baking dish, cover with foil and bake at three hundred and fifty°F for about about twenty-five minutes, until heated through. Nutritional info per serving: three hundred and eight calories about thirty-nine% calories from fat (Recipes by ingridients fat) (Recipes by ingridients fat) .
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