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Yield: Makes 4 servings.

• 2 acorn squash, halved and seeded
• 1/2 pound bulk pork sausage
• 2 cups cooked white or brown rice (cooked in chicken broth)
• 1 tart red cooking apple, cored and chopped
• 1/2 cup chopped onion
• 1/2 cup sliced celery
• 1/4 cup seedless raisins
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon ground black pepper
• 2 tablespoons maple syrup
• 2 tablespoons melted butter or margarine

Place squash cut-side down in shallow baking pan. Bake at 350 degrees 30 minutes. 
Meanwhile, cook sausage in small skillet over medium heat, stirring to crumble. Drain sausage. 
Combine sausage with rice, apple, onion, celery, raisins, cinnamon, pepper and syrup in large bowl. 
Turn squash cut-side up; brush with butter. Fill evenly with rice stuffing. Cover and bake 45 to 50 minutes.

Nutrition Facts
Calories 417   
Total Fat 16g 
Cholesterol 39mg 
Sodium 739mg 
Total Carbohydrate 61g 
Dietary Fiber 4g 
Protein 10g

USA Rice Federation (

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