Serves: 5
Total Calories: 136

1 acorn squash
brown rice
1 cup sliced carrot
1 cup sliced celery
1 cup diced green pepper
1/4 cup raisins
curry powder
1/2 cup water
shredded coconut

Slice acorn squash in half and cook in microwave (about 6–8 minutes on high, covered). Cook a serving of brown rice, enough for 2. Stirfry chopped onion, carrot, celery, and pepper. Add approximately 1/4 cup raisins and curry powder to taste. Stir in cornstarch mixed with water. Mix rice and stir-fry together; fill hollows in squash. Serve excess filling on side.

Nutritional Facts:

Serves: 5
Total Calories: 136
Calories from Fat: 0

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