Rice Stuffed Baked Squash

Ingredients:
1 Squash of choice (I used butternut)
1 tsp. onion powder, divided
1/4 tsp. ground mustard, divided
2 tsp. butter, divided
1 pack Uncle Ben's microwave brown rice
10 Snap Peas, sliced into small pieces
10 pieces Mesquite deli turkey, sliced
1/4 tsp. black pepper
1/4 c. chicken stock
2 tsp. mustard
2 slices muenster cheese


Cut the squash in half, and discard the seeds and guts. (I saved the seeds to bake!). Spread 1 tsp. butter on each of the halves. Sprinkle each half with the onion powder and ground mustard. Place onto a wire rack sitting on top of a 8x8 square pan. Bake for 45 minutes. Meanwhile, combine the chicken stock, mustard and black pepper in a small saucepan. When it starts to simmer, add the microwaved brown rice, the sliced snap peas and sliced turkey into the pan. Stir until the mixture starts to thicken, then take off of the heat. When the squash is done in the oven, spoon the mixture into the squash. Place a cheese slice on each half. Bake for 5 minutes more.