Stuffed Squash
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
Butter, unsalted, 6 tbsp Rice, Mahatma Jasmine Long Grain Rice (prepared), 2 cup Chicken Breast, no skin, 10 ounces Almonds, .13 cup, slivered Cranberries, 1.5 cup, wholeWater, tap, 1 cup (8 fl oz) Sage, ground, 1.5 tsp Salt, 1 tsp Pepper, black, .5 tsp Garlic powder, 1 tsp Safflower Oil, oleic, 1 tbsp Liquid Stevia, 4 serving Honey, 4 tbsp Winter Squash, 6 small squash
Make rice:
In rice cooker, cook rice.
Make Squash:
Cut the tops off squash, remove seeds, clean inside, place in roasting pan and roast at 350 degrees for approximately 1 hour, or until tender. Clean seeds, place on cookie sheet, sprinkle with salt and roast about 15 minutes while squash bakes. Make sure you do not overcook the seeds.
Make chicken:
In a skillet, add safflower oil to heat. Add 1 lb. of boneless skinless chicken breasts seasoned with sage, salt, pepper, and garlic powder. Fry about 10 minutes until chicken is done. Allow chicken to rest and juices to settle before dicing up.
Fry Onion:
In a small skillet, melt 2 tablespoons of butter and cook 1/2 of a large diced onion until tender, about 5 minutes. Remove from heat.
Make Cranberries:
In a sauce pan, bring 1 cup of water and 4 servings of stevia to boil. Once water boils, add 1 1/2 cups of raw cranberries, return to boil for about 10 minutes. Remove from heat, drain water, add 1 tablespoon of butter, 1/2 a teaspoon of sage, salt, garlic powder and 4 tablespoons of honey to cranberries, add 1 ounce of slivered almonds to the cranberries, mix and set aside.
Assemble Stuffing:
In a large bowl, mix cooked rice, cranberry sauce, buttery diced onion, and diced chicken together, set aside.
Remove cooked squash from oven, allow to rest about 10 minutes. Drain any condensation from the inside of the squash. Stuff with rice stuffing mix, top with roasted squash seeds and return to oven and roast for another 15-20 minutes.
Serve, enjoy.
Number of Servings: 6
Recipe submitted by SparkPeople user MRSDOLL1.
In rice cooker, cook rice.
Make Squash:
Cut the tops off squash, remove seeds, clean inside, place in roasting pan and roast at 350 degrees for approximately 1 hour, or until tender. Clean seeds, place on cookie sheet, sprinkle with salt and roast about 15 minutes while squash bakes. Make sure you do not overcook the seeds.
Make chicken:
In a skillet, add safflower oil to heat. Add 1 lb. of boneless skinless chicken breasts seasoned with sage, salt, pepper, and garlic powder. Fry about 10 minutes until chicken is done. Allow chicken to rest and juices to settle before dicing up.
Fry Onion:
In a small skillet, melt 2 tablespoons of butter and cook 1/2 of a large diced onion until tender, about 5 minutes. Remove from heat.
Make Cranberries:
In a sauce pan, bring 1 cup of water and 4 servings of stevia to boil. Once water boils, add 1 1/2 cups of raw cranberries, return to boil for about 10 minutes. Remove from heat, drain water, add 1 tablespoon of butter, 1/2 a teaspoon of sage, salt, garlic powder and 4 tablespoons of honey to cranberries, add 1 ounce of slivered almonds to the cranberries, mix and set aside.
Assemble Stuffing:
In a large bowl, mix cooked rice, cranberry sauce, buttery diced onion, and diced chicken together, set aside.
Remove cooked squash from oven, allow to rest about 10 minutes. Drain any condensation from the inside of the squash. Stuff with rice stuffing mix, top with roasted squash seeds and return to oven and roast for another 15-20 minutes.
Serve, enjoy.
Number of Servings: 6
Recipe submitted by SparkPeople user MRSDOLL1.
Nutritional Info Amount Per Serving
- Calories: 375.2
- Total Fat: 15.8 g
- Cholesterol: 58.5 mg
- Sodium: 426.2 mg
- Total Carbs: 47.1 g
- Dietary Fiber: 6.9 g
- Protein: 14.4 g
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