2 Acorn Squash 1/2t Seasoning salt 2t margarine 1/2c bread crumbs 1/2t thyme 1c sliced mushrooms (fresh can be used) 1/2c chopped celery 1/2c red pepper chopped 1c cooked wild rice 1/4c vegetable stock 1/4c low fat sour cream (any kind can be used) 1T Parmesan Cheese
Preheat oven to 375 degrees. Cut squash in half. Clean out seeds. Place cut side down in a baking dish. Bake 45 minutes. Flip over and sprinkle with seasoning salt. In a large skillet over medium heat melt margerine, add bread crumbs and thyme and cook 4-5 minutes until golden, set aside. Cook mushrooms, celery and peppers 4-5 minutes. Stir in 'cooked' rice and stock, cook 2 minutes. Remove from heat and stir in sour cream and Parmesan cheese. Spoon all into squash, using all of it..it will be full. Sprinkle with bread crumbs and bake 10-15 min until heated through. This is a nice one to take to potlucks or family gatherings. Just don't add your sour cream until you get there or it will break up. When I put in the ingredients SP doesn't have vegetable broth and seasoning salt, so the calories will be different..this is suppose to be a light dish. And I was unsure of the serving size, so that too will make a difference too.
I added pecans, cranberries, thyme, salt & pepper, sauted onions & garlic to rice as it cooked. Halved & seeded the squash, then baked with a light coating of melted butter and brown sugar. Yummy!
I used this as a good starting point. I added carrots, onion, garlic, lean ground turkey, cranberries, and pecans to this. I substituted greek yogurt for the sour cream. I doubled the stock, yogurt, thyme and cheese. It was really good!