Title: Rice stuffed acorn squash
 Categories: Miamiherald, Vegetarian, Ovolacto, Make ahead
      Yield: 6 Servings
 
      3    Acorn squash
      2 bn Green onions; white part
           -only; sliced
      1 sm Green pepper; seed and dice
      2 tb Olive oil
      3 c  Cooked rice
    1/2 c  Chopped pecans
           Salt and pepper
    1/2 c  Grated parmesan cheese
 
  Pierce the squaash, and microwave on high (100% power) for 8-10
  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. Scoop out the seeds. Saute the green onions and green
  pepper in the oil until soft, then stir in the rice, stirring well to
  coat. Add the 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 3-minute increments until
  heated through. To heat in oven, set squash halves in baking dish,
  cover with foil and bake at 350 degrees for about 25 minutes, until
  heated through.
  
  Nutritional info per serving: 308 cal; 39% cal from fat