2/3 c. water
2 tbsp. regular brown rice
1 tbsp. chopped green onion
1 tbsp. raisins
1/2 tsp. curry powder
1/2 tsp. instant chicken bouillon granules
1/4 c. cooked and peeled shrimp
1 tbsp. coarsely chopped peanuts
1/2 acorn squash

In a small saucepan combine water, brown rice, chopped green onion, raisins, curry powder, and chicken bouillon granules. Cover and bring to boiling; reduce heat and cook for 40-50 minutes or until rice is tender and water is absorbed. Stir in cooked shrimp and chopped peanuts.

Meanwhile, remove seeds from squash. Place squash in baking pan cut side down. Bake at 350 degrees for 30 minutes. Turn cup side up an sprinkle lightly with salt. Fill squash cavity with curried rice mixture and bake, covered, for 20-30 minutes more. Garnish with celery leaves, additional green onion, or peanuts, if desired. Makes 1 serving.