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Stuffed Acorn Squash

4 medium acorn squash 

1 pound mushrooms, chopped 

2 cups chopped onions 

2 garlic cloves, mashed 

1/2 cup minced fresh parsley 

1 teaspoon dried basil

4 tablespoons dry white wine

11/2 cups wild brown rice blend, cooked

Pepper, paprika, parsley

Cut squash in half lengthwise. Remove seeds and bake for 30–35 minutes at 350º. Meanwhile, sauté mushrooms, onions, and garlic in a lightly oiled skillet until ingredients are lightly browned. Combine

with herbs, wine, and cooked rice. Set aside. Remove pulp from cooked squash and transfer to a large mixing bowl. Blend in the vegetable-rice mixture and spoon into each squash shell. Sprinkle with freshly ground black pepper, paprika, and a little more parsley. Bake at 350º for 25–30 minutes, or until

heated through. Makes 8 servings.

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