1 c. quick cooking brown rice
1 peeled acorn squash (may substitute summer squash, peeled)
1 sm. onion
1 stalk celery
7 1/2 oz. canned salmon
1 can mushroom soup
1 soup can of milk
2 1/2 tsp. curry
1/4 tsp. pepper
1 tsp. garlic salt

Prepare rice according to package directions. Thinly slice squash and saute with onion and celery in electric skillet. When squash is tender, add mushroom soup and milk and salmon. Add spices and rice. Simmer for 10 minutes and serve.