2 medium banana squash
30 ml butter or margarine 2 tbsp
250 ml fresh mushrooms, coarsely chopped 1 cup
125 ml green onion, sliced 1/2 cup
1 ml dried thyme leaves, crushed 1/4 tsp
250 ml cooked brown rice 1 cup
250 ml cheddar cheese, grated 1 cup
50 ml toasted walnuts, coarsely chopped 1/4 cup
2 tomatoes, diced
Halve squash lengthwise and remove seeds; arrange cut side down in 8 x 8 inch (20 x 20 cm) baking dish and bake at 375F (190 C) 30 minutes.
Meanwhile, sauté next four ingredients together until tender and liquid has evaporated; stir in rice and tomatoes; simmer 5 minutes; stir in 1/2 cup (125mL) of the cheese.
Turn partially baked squash cut-side up in the baking dish; spoon stuffing into each shell. Sprinkle with remaining cheese and walnuts and bake 15 minutes or until squash is tender.
Serves 4