Brown Rice And Vegetable Stuffed Squash

By á-170456

Ingredients

• 2 large acorn or golden acorn squash (abt 1 1/2 lbs ea)
• 1 cup uncooked quick-cooking brown rice
• 2 cups broccoli florets chopped
• 1/2 teaspoon freshly-ground black pepper
• 1/2 teaspoon salt
• 1/4 cup chopped almonds toasted
• 3/4 cup shredded sharp Cheddar cheese (or smoked gouda cheese)

Details

Servings 4

Preparation

Step 1

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 at High 12 to 15 minutes, or until almost tender when pierced.

Place squash halves in 13- by 9-inch baking pan, cut-sides up. Cover, let stand 3 minutes or until ready to fill.

Preheat oven to 375 degrees.

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.

This recipe yields 4 servings.

Exchanges Per Serving: 4 Starch, 1 Vegetable, 2 1/2 Fat.

Nutrition Facts: Calories 429; Calories from fat 31%; Total Fat 15g; Saturated Fat 5g; Protein 15g; Carbohydrates 66g; Cholesterol 22mg; Sodium 437mg; Dietary Fiber 11g.