Stuffed Acorn Squash - cooking recipe

Ingredients

2 medium acorn squash, halved and seeded
2 c. finely chopped onions
1 c. shredded Cheddar cheese
2 Tbsp. margarine
1 1/2 c. cooked brown rice
2 Tbsp. minced, fresh parsley

Preparation

Spread 1 tablespoon margarine on the 4 halves.
Place, cut side down, in a 9 x 13-inch baking dish.
Bake at 400\u00b0 for 30 minutes.
Saute onions in 1 tablespoon butter (margarine) until tender.
Combine rice, 3/4 cup cheese and parsley.
Fill each squash half with rice mixture.
Sprinkle with remaining 1/4 cup cheese.
Bake another 30 minutes at 350\u00b0.