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“When you come in from harvesting (or doing anything outside in cool weather) this rice dish will hit the spot.”
READY IN:
45mins
SERVES:
4-6
UNITS:
US

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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