A couple of weeks ago, I made rice-stuffed acorn squash for dinner. It's really easy, but looks fancy, and, if it's too hot to use the oven, you can just put the squash in the microwave. One squash serves two and it's very filling.
Ingredients
1 acorn squash
2/3 peas
1 cup cooked rice
1/4 t basil
1/4 t parsley
1/8 t salt
1/8 t pepper
2 T shredded Parmesan cheese
Halve the squash lengthwise, scrape out seeds. Place cut side down on plate and microwave for 5-7 minutes or more until tender. Cook peas in small amount of water in small saucepan. Drain, add rice, basil, parsley, salt, and pepper. Stir in cheese. Fix centers of squash with hot rice mixture. Serve.
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