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Receta Brown Rice Medley, Blueberry and Chicken Stuffed Squash

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Ingredientes

  • 1 medium squash, Red Hubbard or Acorn
  • 1/4 t salt
  • 1/2 t onion powder
  • 2 1/2 cups water
  • 1 chicken bouillon cube
  • 1 t butter
  • 2 T oil
  • 1 small shallot, minced
  • 1 clove garlic, minced
  • 1-2 cups diced cooked chicken (Rotisserie Chicken)
  • 1/4 cup chicken broth
  • 1/2 t poultry seasoning
  • 1/2 cup dried blueberries
  • Wash squash, cut squash in half
  • Remove and discard loose fibers and seeds
  • Prick inside of each squash half with a fork
  • Sprinkle inside with salt and onion powder
  • Place squash in a 13 x 9- inch baking dish; add 1/2 inch water
  • Bake, uncovered at 350 for 45 minutes
  • In a large saucepan, bring 2 1/2 cups water and 1 bouillon cube to a boil
  • Add 1 t butter and 1 cup Brown Rice Medley
  • Bring back to a boil. Reduce heat and simmer covered for 35 minutes
  • Remove from stove, let rest covered 10 minutes
  • In a medium skillet heat oil over medium heat
  • Add shallot and garlic, saute for 3-5 minutes
  • Add chicken, chicken broth and poultry seasoning
  • Cook and stir for 5-7 minutes or until most of the liquid has evaporated
  • Remove from heat, stir into rice mixture
  • Stir in dried blueberries
  • Remove squash from oven
  • Fill inside of squash with rice mixture
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