brown rice and veggie sausage stuffed acorn squash
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
2 acorn squash, halved and de-seeded2 c. cooked brown rice (I like to use quick brown rice and pre-season the water with sage, garlic and dried chopped onion) 2c. frozen broccoli and cauliflower mix, thawed and chopped4 med portabella mushrooms, chopped3 Morningstar farms breakfast sausage patties, thawed and choppedsagegarlic powderdried chopped onionsalt pepper
Place squash cut side down on plate and cook in microwave until they start to soften, about 12 min.
In the meantime, mix all other ingredients in a bowl and season to taste.
Place squash in a baking dish, divide filling among the squash.
Cover with foil.
Bake at 350 for about 30 min. Or until squash is very soft.
Serving Size: 4 stuffed squashes
Number of Servings: 4
Recipe submitted by SparkPeople user JATCTT.
In the meantime, mix all other ingredients in a bowl and season to taste.
Place squash in a baking dish, divide filling among the squash.
Cover with foil.
Bake at 350 for about 30 min. Or until squash is very soft.
Serving Size: 4 stuffed squashes
Number of Servings: 4
Recipe submitted by SparkPeople user JATCTT.
Nutritional Info Amount Per Serving
- Calories: 271.7
- Total Fat: 3.5 g
- Cholesterol: 0.0 mg
- Sodium: 215.7 mg
- Total Carbs: 49.8 g
- Dietary Fiber: 6.9 g
- Protein: 12.5 g
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