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|
|1/4||cup chopped almonds, toasted|
|3/4||cup shredded sharp Cheddar or smoked gouda cheese|
- 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.
|Calories from Fat||31 %|
|Total Fat||15 g|
|Saturated Fat||5 g|
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