Stuffed Acorn Squash

Ingredients

1 acorn squash
1 bag uncle Bens instant brown rice (I cheat) or 2 cups cooked brown rice
few teaspoons of olive oil for cooking broccoli
1/4 cup almond slices
2 1/2 cups broccoli florets
one bag shredded sharp cheddar cheese
2 cloves garlic
salt/pepper to taste

Instructions

halve acorn squash and place cut side down on microwavable plate
Microwave for 6 minutes high until partially cooked

Meanwhile…

heat a pan to med/high heat (ungreased) and toss almond slices in for a few minutes until browned. Place off to side.

Add olive oil to same pan. Add garlic, broccoli, salt and pepper. Cook until broccoli is crisp / tender. Add cooked rice to mixture and let heat through.

Add 1/2 cups sharp cheddar and almonds to the rice mixture.

Remove squash from microwave and remove seeds. (Hint: you may want to cut a level slice from the opposite side of the cut area so that the squash sits more level on the baking sheet)

Grease a large cookie sheet. Place squash (halved side up) on top and fill with rice mixture. Top with extra cheese and bake at 325 for approximately 15-20 minutes.