Festive Butternut Squash
- Number of Servings: 4
Ingredients
1/2 c brown rice1 c water1 small/med butternut squash1 med onion, chopped1 garlic clove, minced1/2 small bell pepper1 tbsp olive oil1/4 tsp dried basil1/4 tsp dried oregano1 tbsp tamari 3 tsp tahini1/4 tsp salt1/4 tsp ground black pepper1/2 c walnuts, chopped1/4 c pecans, chopped1 slice bread, cubed
Preheat oven to 350 degrees (175C). In a medium pot, cook the rice and water accordingly. While rice is cooking, wash the outside of the squash thoroughly. Cut the squash in half lengthwise, scoop out the seeds and place the squash cut side down on a lightly oiled baking sheet. Bake in the oven for 20-3 minutes or until squash is tender. Remove squash remove (do not turn off oven) and place on cooling racks. Let sit until squash is cool enough to handle, then scoop out the flesh (reserving the shells for later) and place into a large bowl. Set aside. In a large saucepan on medium-high heat, saute the onions garli and peppers in oil until onions are translucent. Combine the squash with the cooked vegetables, cooked rice, bail, oregano, cumin, tamarai, tahini, salt, pepper, walnts, pecans, and bread and stir together well. Stuff mixture into hollowed out squash shells. Return shells to baking sheet and bake for 15-20 minutes.
Serving Size: makes 2 large or 4 small servings
Serving Size: makes 2 large or 4 small servings
Nutritional Info Amount Per Serving
- Calories: 356.7
- Total Fat: 21.7 g
- Cholesterol: 0.0 mg
- Sodium: 295.3 mg
- Total Carbs: 39.8 g
- Dietary Fiber: 10.0 g
- Protein: 7.7 g
Member Reviews