TLC Cooking "Brown Rice & Vegetable Stuffed Squash"

Brown Rice Vegetable Stuffed Squash

Brown Rice & Vegetable Stuffed Squash

YIELD Makes 4 servings
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INGREDIENTS

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

PREPARATION:

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.
Meanwhile, cook rice according to package directions adding broccoli, pepper and salt during last 5 minutes of cooking. Stir in almonds.
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.

This recipe appears in: Vegetarian

NUTRITIONAL INFORMATION: