Name: Pear-Stuffed Squash
Ingredients: 2 sm Winter squash (acorn; dumpling, butternut); 1/2 c Chopped onion and celery; 2 Fresh USA Anjou pears; cored and diced; 1 c Fresh bread crumbs; 1/3 c Shredded Cheddar cheese; 1/4 c Raisins and minced parsley; 2 tb Lemon juice; Salt to taste; 1 ds Ground nutmeg and cracked pepper

People say to me, isn’t Christianity about following (implied: outdated and meaningless) rules? No! It’s about following Jesus which means living according to His nature so that our relationship with Him will be strong and our lives will be blessed. Don’t buy the lie! Not following Him is slavery. Following Him is liberation. Those weighed down with the most anxiety, guilt, shame and fear in life are those who are following Christ the least. External rules are a burden. There is no power to obey them. Rules do not change a heart. Our Lord changes our hearts. He gives us grace-empowerment. He provides purpose in doing it His way.

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Fruits, Dairy		Fruit, Icrowave, Side dishes	1	servings

INGREDIENTS

2	sm	Winter squash (acorn; dumpling, butternut)
1/2	c	Chopped onion and celery
2		Fresh USA Anjou pears; cored and diced
1	c	Fresh bread crumbs
1/3	c	Shredded Cheddar cheese
1/4	c	Raisins and minced parsley
2	tb	Lemon juice
		Salt to taste
1	ds	Ground nutmeg and cracked pepper

INSTRUCTIONS

Prick squash with fork; microcook at HIGH (100%) 5 minutes. Turn squash
over and microcook at HIGH 5 to 10 minutes longer or until squash is
tender. Cut squash in half; remove seeds. Place onion and celery in
microwave-safe container; microcook at HIGH 3 to 5 minutes or until celery
is tender. Add remaining ingredients except squash. Fill halved and seeded
cooked squash with pear mixture. Cover with waxed paper and microcook at
HIGH 5 to 7 minutes or until filling is thoroughly heated.
Conventional Method: Cut squash in half lengthwise; scrape out seeds. Place
cut-side down, in greased baking dish. Bake, uncovered, at 425°F 30 to 40
minutes or until flesh is tender when pierced with a fork. Saute onion and
celery in 1 tablespoon vegetable oil until crisp-tender; add remaining
ingredients except squash; mix well. Fill baked squash with pear mixture.
Bake at 350°F about 20 minutes or until thoroughly heated.
*Recipe developed for 600 to 700 watt microwave ovens.
Always be sure to use ripe pears.
Per serving: 279 Calories (kcal); 14g Total Fat; (45% calories from fat);
13g Protein; 25g Carbohydrate; 40mg Cholesterol; 476mg Sodium Food
Exchanges: 1 1/2 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 2
Fat; 0 Other Carbohydrates
Recipe by: http://www.usapears.com/
Converted by MM_Buster v2.0n.

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