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Ingredientes
- 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
- 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.
- Place squash halves in 13- by 9-inch baking pan, cut-sides up. Cover, let stand 3 min or possibly till ready to fill.
- Preheat oven to 375 degrees.
- Meanwhile, cook rice according to package directions adding broccoli, pepper and salt during last 5 min of cooking. Stir in almonds.
- 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.
- 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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