Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           cooked wild rice
   2      whole         acorn squash -- cooked and halved
   1      clove         garlic -- minced
     1/2  cup           onion -- chilled
   1      cup           mushrooms
     1/2  cup           walnuts -- chopped
     3/4  cup           tomato -- peel,seeded,chopped
     1/2  cup           vegetable juice cocktail
     1/4  teaspoon      rosemary
     1/2  teaspoon      basil
     1/2  cup           nonfat cheddar cheese -- grated

Preparation:

To Cook Acorn Squash in Microwave: Cut in half, scoop out seeds and place cut sides down, in microwave safe dish. Add appx. 1 inch water, cover with plastic wrap, microwave on high for 10 minutes or until tender, turning dish after 5 minutes, drain and cool. Scoop out flesh, leaving a 1/2 inch shell. Chop flesh and set aside. In a large non-stick skillet, lightly rubbed with olive oil, saute garlic, onions, mushrooms and walnuts appx. 2 minutes. Add cooked wild rice, tomato and juice. Cook over medium heat while stirring, appx. 3 min.. Add herbs, salt, pepper and chopped flesh from squash and most of cheese. (save some cheese for garnish) Blend well. Spoon wild rice mixture into shells. Stand stuffed shells side by side microwave dish and heated through or in conventional oven at 375 degrees in a small amount of water for 15 minutes. Garnish with cheese.