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Brown Rice and Vegetable Stuffed Squash

2 large acorn squash (about 1 ½ pounds each)

1 cup uncooked quick-cooking brown rice

2 cups broccoli florets, chopped

½ tsp salt

½ tsp black pepper

¼ cup chopped almonds, toasted

¾ cup (3 ounces) shredded sharp Cheddar or smoked Gouda cheese

1.  Preheat oven to 375 F.  Cut squash in half crosswise; scrape out seeds.  Trim off stems and pointed ends.  Place squash halves cut side down on microwavable plate; microwave on High 12 to 15 minutes or until almost tender when pierced.  Place squash halves, cut side up, in 13x9 inch pan.

2.  Meanwhile, cook rice according to package directions adding broccoli, salt and pepper during last 5 minutes of cooking.  Stir in almonds.

3.  Mound rice mixture into squash; sprinkle with cheese.  Bake 20 to 25 minutes or until squash is tender and cheese is melted. 

Makes 4 servings.