Stuffed Acorn Squash

Combine:
		1 1/2 c cooked rice
		1/2   c chopped walnuts (can also use wheat germ)
		3/4   c cracker crumbs (bread crumbs work fine)
		1 medium onion, chopped fine
		1 egg or 2 egg whites, slightly beaten
		1/2 t sage
		2 tsp chopped parsley
		fresh ground pepper

1.	Place mixture into 3 acorn squash, cut in half with seeds removed.  
Cover with foil and bake for 1 hr at 350 degrees or until squash is 
	tender.

2.	Place squash face-down on microwavable proof plate.  Cover with saran 
wrap and microwave on high for 10-15 minutes, rotating several times if 
you don't have a turntable. A fork should pierce easily but it need not 
be quite tender.	Remove and let sit while you prepare the filling.  
Fill squash with mixture, cover with saran wrap and microwave an 
additional 5-10 minutes, until tender.

Source: American Heart Association Cookbook, modified by Sydney

Note: can de-pulp the seeds, rinse them, and microwave for a crunchy
snack.  Try coating with soy, worchestershire, or tabasco sauce for
more flavor.