1 cup Cottage Cheese
1/2 cup Milk
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 10 x 6 x 2 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 6 servings.