Veggie fans will love my recipe for Stuffed Acorn Squash, and it’s microwave-easy! You can also use one baked pumpkin and fill it with the entire mixture, but acorn squash is usually more popular. Here are the ingredients that serve 8 at 300 calories each: 4 (halved, seeded) acorn squash, 2 pouches 8.5 oz each Uncle Ben’s whole grain medley with garlic, 1 T. butter and butter spray, 2 chopped onions, 2/3 cup sweetened dried cranberries, 1/2 cup pecan pieces, 1/2 cup orange juice, 1 tsp. orange zest, 1 tsp. salt. Directions: coat a microwave-safe baking dish with cooking spray. Place squash halves (cut side down) and add 1/2 cup water to the baking dish. Cover loosely with wax paper. Microwave for about 10-12 minutes until tender. If necessary, do this in batches. Next, position broiler rack so that the top of squash on the pan (can use disposable aluminum) is 8″ from heat source. Broil and take out, reserving. On the stove top, add butter and butter spray to a skillet over medium heat. Add onions, cooking and stirring, about ten minutes. Add rice, cranberries, pecans, juice, and zest. Cook another one or two minutes. Place squash on a jellyroll pan, cut side up. Sprinkle cavities with salt, evenly divide rice mixture among 8 halves, and give each a shot of butter spray. Broil one minute.