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Acorn Squash Quiche
By Chef Ida Rodriguez

Acorn Squash Quiche

2 cups Acorn Squash or any other variety of Winter Squash peeled and cubed
1 cup Cottage Cheese
2 Eggs
1/4 teaspoon Ground Nutmeg
2 cups Brown Rice cooked
1/4 cup Nuts chopped

In a pan with a small amount of water, cook the squash for about 10 minutes or until very tender. Drain.

In a blender, mix together cottage cheese and eggs till smooth. Add squash, milk, and nutmeg. Blend until smooth.

Pat cooked rice on the bottom of a 10x6x2 inch casserole dish. Pour squash mixture on top.

Bake at 350° F for 40-45 minutes or until set. Let stand for 5 minutes.

Sprinkle with nuts.

Cut into squares and serve immediately.

Makes 4 servings.