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Receta Brown Rice And Vegetable Stuffed Squash

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Raciónes: 4

Ingredientes

Cost per serving $0.64 view details
  • 2 lrg acorn or possibly golden brown acorn squash (abt 1 1/2 lbs ea)
  • 1 c. uncooked quick-cooking brown rice
  • 2 c. broccoli florets minced
  • 1/2 tsp freshly-grnd black pepper
  • 1/2 tsp salt
  • 1/4 c. minced almonds toasted
  • 3/4 c. shredded sharp Cheddar cheese (or possibly smoked gouda cheese)

Direcciones

  1. Cut squash in half crosswise; scrape out and throw away 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 at High 12 to 15 min, or possibly till almost tender when pierced.
  2. Place squash halves in 13- by 9-inch baking pan, cut-sides up. Cover, let stand 3 min or possibly till ready to fill.
  3. Preheat oven to 375 degrees.
  4. Meanwhile, cook rice according to package directions adding broccoli, pepper and salt during last 5 min of cooking. Stir in almonds.
  5. Mound rice mix into squash, overflowing into dish if necessary; sprinkle with cheese. Bake 20 to 25 min or possibly till squash is tender and cheese is melted.
  6. This recipe yields 4 servings.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 98g
Recipe makes 4 servings
Calories 280  
Calories from Fat 84 30%
Total Fat 9.65g 12%
Saturated Fat 4.84g 19%
Trans Fat 0.0g  
Cholesterol 22mg 7%
Sodium 435mg 18%
Potassium 228mg 7%
Total Carbs 38.35g 10%
Dietary Fiber 2.6g 9%
Sugars 1.07g 1%
Protein 10.23g 16%
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