Wild Rice Stuffed Acorn Squash
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
Directions
2 Acorn Squash1/2t Seasoning salt2t margarine1/2c bread crumbs1/2t thyme1c sliced mushrooms (fresh can be used)1/2c chopped celery1/2c red pepper chopped1c cooked wild rice1/4c vegetable stock1/4c 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.
Number of Servings: 8
Recipe submitted by SparkPeople user KYLIEMC8.
Number of Servings: 8
Recipe submitted by SparkPeople user KYLIEMC8.
Nutritional Info Amount Per Serving
- Calories: 126.4
- Total Fat: 2.9 g
- Cholesterol: 3.7 mg
- Sodium: 331.9 mg
- Total Carbs: 23.1 g
- Dietary Fiber: 3.2 g
- Protein: 4.3 g
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