Harvest Rice

1. 1

   Set aside rice and nuts.

2. 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. 3

   Combine with rice and put back in the squash shells.

4. 4

   Sprinkle with walnuts.

5. 5

   Cook at 350 for 15 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.