Title: Acorn Squash Stuffed with Wild Rice
Categories: Amerind Vegetable Rice Lowfat
Yield: 1 Servings

1		Squash per 2 people
1 1/2	c	Rice stuffing per squash
		Easy cheese sauce:
1/2	lb	Grated brick cheese
		Hellman's mayo
		Good mustard

Bake the squash halves in a 375 oven, upside down in a pan with a little water for 20 minutes. Turn them right side up and finish for 10 minutes more, until tender but not dried out. Use a variant of fish or bird wild rice stuffings (above) or a mixture with ground meat or chopped leftover chicken in it. Add a can of unmixed cream of mushroom soup to the rice mix. Stuff the squash cavity full, packing it down and press buttered breadcrumbs on it. Heat thoroughly in oven over hot water (about 10 minutes). Pass easy cheese sauce with it.

Cheese sauce: Melt grated cheese in double boiler. Add 1/4 as much mayo as the amount of cheese you used, just roughly by eye and taste. Although "a pint's a pound, the world around" so 1/2 lb cheese = 1 cup, and try 1/4 cup mayo into it, first. Note that the amount of cheese sauce should be proportional to number of diners/squashes. Stir in some mustard--start with 2 tsp--there are many different kinds, don't use cheap yellow hot-dawg mustard -- and taste for whether it needs more mayo or mustard.

Most men will complain if you only make them one half-squash. Most kids won't eat 2, though. Don't let teenagers only eat the stuffing. Acorn and other yellow-orange squashes are high in beta carotene, the vegetable pre-cursor to vitamin A that has so much protective value, also vitamin C, 100 milligrams of calcium (50 per half) and considerable dietary fiber. You can mention this to any man that leaves the squash shell as well as kids.

http://www.fatfree.com/usda/

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