Total Time
45mins
Prep 30 mins
Cook 15 mins

When you come in from harvesting (or doing anything outside in cool weather) this rice dish will hit the spot.

Ingredients Nutrition

Directions

  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.

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