1 1/2 c. cooked brown rice
2 tbsp. chopped walnuts
3/4 c. cracker crumbs
1 med. onion, finely chopped
2 egg whites, lightly beaten
1/2 tsp. sage
2 tsp. chopped parsley
1/4 tsp. black pepper
3 acorn squash, cut in halves, seeded

Combine rice, nuts, crumbs, onion, egg whites, sage, parsley and black pepper. Loosely fill squash halves with mixture. Place squash in baking pan and cover with foil. Bake at 350 degrees for 1 hour or until tender. 6 servings.