Stuffed Butternut Squash
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
1 butternut squash, halved lengthwise2 tsp coconut oil1 packet Kashi 7 Grain Pilaf2 tsp brown sugar, unpacked2 large carrots, diced1 medium onion, diced4 cloves garlic, minced1 small green apple1/2 tsp olive oil
Preheat oven to 400 F.
Bring 2 cups water or stock to a rolling boil.
Cut butternut squash in half, lengthwise. Clean out strings and seeds (save the seeds for roasting later). Put 1 tsp of coconut oil in each half and spread evenly over the flesh.
Sprinkle 1 tsp of brown sugar on each half, evenly. Add salt and pepper to taste.
Place both halves cut side up in a baking dish and bake for 25-30 minutes, until flesh is fork tender and slightly browning along the edges.
While the squash is baking, add the Kashi 7 grain pilaf to the boiling water, stir, reduce heat to medium and simmer uncovered for 20 minutes or until the water is gone.
Meanwhile, saute the carrots, onion and garlic over medium heat until tender.
Remove the pilaf from heat and fluff with a fork. Add the carrots, onion, garlic and the green apple. Mix well.
When the squash is done, remove from over, plate one squash half per person. Fill the pit of each squash half with the pilaf, overflowing onto the plate. Garnish with roasted squash seeds (see tips).
Serving Size: 2 servings
Bring 2 cups water or stock to a rolling boil.
Cut butternut squash in half, lengthwise. Clean out strings and seeds (save the seeds for roasting later). Put 1 tsp of coconut oil in each half and spread evenly over the flesh.
Sprinkle 1 tsp of brown sugar on each half, evenly. Add salt and pepper to taste.
Place both halves cut side up in a baking dish and bake for 25-30 minutes, until flesh is fork tender and slightly browning along the edges.
While the squash is baking, add the Kashi 7 grain pilaf to the boiling water, stir, reduce heat to medium and simmer uncovered for 20 minutes or until the water is gone.
Meanwhile, saute the carrots, onion and garlic over medium heat until tender.
Remove the pilaf from heat and fluff with a fork. Add the carrots, onion, garlic and the green apple. Mix well.
When the squash is done, remove from over, plate one squash half per person. Fill the pit of each squash half with the pilaf, overflowing onto the plate. Garnish with roasted squash seeds (see tips).
Serving Size: 2 servings
Nutritional Info Amount Per Serving
- Calories: 220.1
- Total Fat: 6.6 g
- Cholesterol: 0.0 mg
- Sodium: 7.8 mg
- Total Carbs: 42.2 g
- Dietary Fiber: 7.9 g
- Protein: 41.3 g
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