Place squash, cut sides up, in microwaveable dish; cover with parchment. Microwave on HIGH 12 to 14 min. or until squash is tender. Let stand, covered, 5 min.
Heat oven to 375°F. Scoop squash from shells into large bowl, leaving 1/4-inch-thick shells. Add margarine; mash squash. Add rice, nuts and 1/2 cup cheese; mix well. Spoon into squash shells. Place on baking sheet; top with remaining cheese.
Bake 12 to 15 min. or until rice mixture is heated through and cheese is melted.
Kraft Kitchen Tips!
How to Toast Nuts
Toasting nuts adds crunch and intensifies their flavour. To toast in the oven, spread nuts onto bottom of shallow pan. Bake in 350°F oven 10 to 15 min. or until golden brown, stirring occasionally. Or, cook in skillet on medium heat until golden brown, stirring frequently.
Use Your Oven
Place squash halves, cut sides down, in 13x9-inch pan filled with 1/2 inch water. Bake in 375°F oven 40 to 50 min. or until tender. Scoop squash from shells, then continue as directed.
Best of Season
Acorn squash is a popular variety of hard-skinned squash. Choose squash that are heavy for their size. The rinds should be hard, deep-coloured and free of spots. Store in a cool, dark well-ventilated place for up to 1 month.
Calories From Fat
% Daily Value
Fat 15 g
Saturated fat 4 g
Cholesterol 15 mg
Sodium 160 mg
Carbohydrate 33 g
Fibre 7 g
Sugars 0 g
Protein 7 g
6 servings, 1/2 stuffed squash (475 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.