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Brown & Wild Rice Stuffed Squash - Recipe Cost

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1 1/2 cups coarsely chopped red or green bell pepper, about 3/4-inch pieces

(*Note: Brown and wild rice both take 45 minutes to cook so I saved a pan and cooked them together)

Ingredients	Per Serving Qty	Common Price	Price per Serving
3 medium acorn squash, 1 pound each, halved lengthwise, seeds and membrane removed	1/4 acorn squash	$1.99 per pound	$0.12
2 tablespoons canola oil, divided use	1/2 teaspoon	$4.49 per 40 fluid ounces	$0.01
1/4 teaspoon salt	0.02 teaspoon	$2.91 per 16 ounces	$0.00
1/4 teaspoon black pepper	0.02 teaspoon	$7.99 per 16 ounces	$0.00
3 tablespoons pure maple syrup, divided use	3/4 teaspoon	$10.99 per 12 1/2 fluid ounces	$0.11
1 1/2 cups coarsely chopped onion, about 3/4-inch pieces	2 tablespoons	$0.79 per pound	$0.03
1/4 cup hulled pumpkin seeds or chopped walnuts	1 teaspoon	n/a
2 cups hot cooked brown rice*	2 tablespoons	$5.00 per 10 pounds	$0.03
1 cup hot cooked wild rice*	1 tablespoon	$2.99 per 16 ounces	$0.09
1 teaspoon ground cumin	0.08 teaspoon	$1.69 per 1 1/4 ounces	$0.01
1/4 teaspoon ground nutmeg	0.02 teaspoon	$7.29 per 1.1 ounces	$0.01
1/2 teaspoon salt	0.04 teaspoon	$2.91 per 16 ounces	$0.00
1/8 teaspoon dried pepper flakes, optional	0.01 teaspoon	$7.99 per 16 ounces	$0.00
Total per Serving			$0.41
Total Recipe			$4.94