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Brown Rice Vegetable Stuffed Squash

Brown Rice & Vegetable Stuffed Squash

Brown Rice & Vegetable Stuffed Squash


Makes 4 servings


2 large acorn or golden acorn squash (about 1-1/2 pounds each)
1 cup uncooked quick cooking brown rice
2 cups broccoli florets, chopped
1/2 teaspoon black pepper
1/2 teaspoon salt
1/4 cup chopped almonds, toasted
3/4 cup shredded sharp Cheddar or smoked gouda cheese


  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.

Nutritional Information

Fiber 11 g
Carbohydrate 66 g
Cholesterol 22 mg
Saturated Fat 5 g
Total Fat 15 g
Calories from Fat 31 %
Calories 429
Protein 15 g
Sodium 437 mg

Dietary Exchange

Fat 2-1/2
Vegetable 1
Starch 4

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