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Stuffed acorn squash

This vegetarian entrée is a healthful way to use the acorn squash that are plentiful in autumn.

Ingredients

Vegetable oil spray
3 acorn squash
1 1/2 cups cooked brown rice (White or wild rice could also be used.*)
1/2 cup chopped, unsalted, dry-roasted walnuts
3/4 cups plain bread crumbs (Cracker crumbs could also be used.*)
1 medium onion, finely chopped
2 egg whites, slightly beaten
1/2 teaspoon sage
2 teaspoons freshly chopped parsley
1/2 teaspoon freshly ground black pepper, or to taste

Directions

1. Preheat oven to 350 degrees Fahrenheit.
2. Lightly spray a baking dish with vegetable oil spray.
3. Cut each squash in half and spoon out seeds. Set aside.
4. In a medium bowl, combine all ingredients except squash.
5. Place mixture loosely in squash halves.
6. Place squash in prepared pan and cover with foil.
7. Bake 1 hour, or until squash is tender.

* Option not included in nutrition facts.