2 to 3 cups of Cooked Rice
2 T. Butter
Salt & Pepper
1 Round shaped Squash (my favorites are Butter Cup,

Wash the Squash, and lay it on it's side on a cutting board
Cut off the top inch or so, and reserve it for a "lid" to your Squash Cup.
With a spoon, scoop out all of the seeds and viens of the squash and discard.
Fill the Squash half way with Rice.
Add a T. Butter, and Salt & Pepper.
Fill the Squash the rest of the way with the Rice
Butter, and Salt & Pepper again.
Place the "lid" and put the squash on a baking dish.
Bake at 350* for 45 minutes, and test for doneness by piercing the side with a fork

Presentation: Serve on a platter with more rice rung around the squash, and a large serving spoon.
To eat, remove the lid, and slice the squash into 4 pieces, guests help them selves to the pieces of squash & rice.


Variation: Try adding cooked sausage meat to the rice before stuffing the squash!
Yum!