Acorn Aquash Stuffed
with Wild Rice

1 squash per 2 people
1 1/2 cup rice stuffing per squash

Easy cheese sauce:
1/2 lb. grated brick cheese
Hellman's mayo
Good mustard

Bake the squash halves in a 375° oven,
upside down in a pan with a little water
for 20 minutes. Turn them right side up
and finish for 10 minutes more,
until tender but not dried out.
Use a variant of fish or bird wild rice
stuffings (above) or a mixture with ground
meat or chopped leftover chicken in it.
Add a can of unmixed cream of mushroom soup
to the rice mix. Stuff the squash cavity full,
packing it down and press buttered breadcrumbs
on it. Heat thoroughly in oven over hot
water (about 10 minutes).
Serve with cheese sauce.

Cheese sauce:
Melt grated cheese in double boiler.
Add 1/4 as much mayo as the amount of
cheese you used, just roughly by eye and taste.
Although "a pint's a pound, the world around"
so 1/2 lb. cheese = 1 cup,
and try 1/4 cup mayo into it, first.
Note that the amount of cheese sauce should be
proportional to number of diners/squashes.
Stir in some mustard--start with 2 tsp.
there are many different kinds,
don't use cheap yellow hot-dawg mustard
and taste for whether it needs more mayo or mustard.
Most men will complain if you only make
them one half-squash.
Most kids won't eat 2, though.
Don't let teenagers only eat the stuffing.
Acorn and other yellow-orange squashes are
high in beta carotene, the vegetable
pre-cursor to vitamin A that has so
much protective value, also vitamin C,
100 milligrams of calcium (50 per half) and
considerable dietary fiber.
You can mention this to any man that leaves
the squash shell as well as kids.

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