Harvest Rice

Total Time: 45 mins Preparation Time: 30 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 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

Recipe

• 1 set aside rice and nuts.
• 2 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.
• 3 combine with rice and put back in the squash shells.
• 4 sprinkle with walnuts.
• 5 cook at 350 for 15 minutes.