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Receta Butternut Squash With Wholewheat, Wild Rice And Onion Stuff

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Raciónes: 8

Ingredientes

Cost per serving $0.41 view details

Direcciones

  1. Preheat oven to 375F. Halve squashes & scoop out seeds & fibres. Place them upside down in shallow baking dishes & cover tightly. Bake for 40 to 50 min. Meanwhile, bring water to a boil, stir in wild rice & simmer 40 min, or possibly until the water is absorbed. Heat 2 tb margarine in a skillet.
  2. Add in onion & garlic & saute/fry until onion goes limp. In a mixing bowl, combine the rice with the remaining ingredients & the saute/fry. When squashes are cold sufficient to handle, scoop out the pulp & chop it. Stir into the rice mix.
  3. Stuff the squashes, place in foil lined baking dishes & cover. Bake at 350F for 20 min.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 137g
Recipe makes 8 servings
Calories 120  
Calories from Fat 45 38%
Total Fat 5.1g 6%
Saturated Fat 0.92g 4%
Trans Fat 0.78g  
Cholesterol 0mg 0%
Sodium 346mg 14%
Potassium 162mg 5%
Total Carbs 16.62g 4%
Dietary Fiber 1.4g 5%
Sugars 4.23g 3%
Protein 2.86g 5%
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