Set aside rice and nuts.
Cook the squash in salted boiling water until just tender when pierced with a fork and then drain Remove as much pulp as possible, leaving shell in tact, and mash the pulp with all other ingredients Put the shells in a buttered dish.
Combine with rice and put back in the squash shells.
Sprinkle with walnuts.
Cook at 350 for 15 minutes.
Ingredients:
2 acorn squash, halved and seeded
1 cup cold cooked brown rice
3 tablespoons butter
1/2 teaspoon pumpkin pie spice
2 tablespoons brown sugar
1/4 teaspoon salt
1 tablespoon syrup
1/2 cup walnuts, pulverized in blender
Steps/Methods:
Set aside rice and nuts.
Cook the squash in salted boiling water until just tender when pierced with a fork and then drain Remove as much pulp as possible, leaving shell in tact, and mash the pulp with all other ingredients Put the shells in a buttered dish.
Combine with rice and put back in the squash shells.
Sprinkle with walnuts.
Cook at 350 for 15 minutes.
