1 1/2 c. cooked rice
1/2 c. chopped walnuts
3/4 c. cracker crumbs
1 med. onion, chopped fine
2 egg whites, slightly beaten
1/2 tsp. sage
2 tsp. chopped parsley
Freshly ground black pepper
3 acorn squash, cut in half and cleaned

Combine all ingredients except squash. Place mixture loosely in squash halves. Bake stuffed squash in pan covered with foil. Bake for 1 hour at 350 degrees F. or until squash is tender.