PREPARATION:

1. Cut squash in half crosswise; scrape out and discard seeds. Trim off stems and a small portion of pointed ends to allow squash to stand when turned over. Place squash halves cut sides down on microwavable plate; microwave on HIGH 12 to 15 minutes, or until almost tender when pierced. Place squash halves in 13X9-inch baking pan, cut sides up. Cover; let stand 3 minutes or until ready to fill. Preheat oven to 375°F.
2. Meanwhile, cook rice according to package directions adding broccoli, pepper and salt during last 5 minutes of cooking. Stir in almonds.
3. Mound rice mixture into squash, overflowing into dish if necessary; sprinkle with cheese. Bake 20 to 25 minutes or until squash is tender and cheese is melted.