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Brown Rice & Vegetable Stuffed Squash
Yield: Makes 4 servings
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:
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:
| Serving Size: | |
| 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 |
This recipe appears in:
Vegetarian
