Stuffed Butternut Squash (vegan)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 whole butternut squash1 cup wild rice uncooked1/2 onion2 cloves minced garlic1 bell pepper1/4 cup raisins1 tsp turmeric1/2 tsp cloves salt and pepper to taste
Slice squash in half lengthwise and scoop out seeds. Cut eat half in half again so you have four pieces. Bake cut side down in a large baking dish with an inch of water in the bottom at 400 degrees until fork tender. About 30 to 40 minutes. Remove from oven and allow to cool to touch. Scoop out the squash leaving about a 1/4 inch in the shell. Meanwhile cook rice to package instructions, water saute onion, bell pepper, and garlic until aromatic. Mix together cooked rice, onion mix, squash, raisins and spices. Scoop 1/4 mixture into each piece of squash. Heat in oven at 350 for about 15 minutes.
Serving Size: Makes 4 servings
Serving Size: Makes 4 servings
Nutritional Info Amount Per Serving
- Calories: 177.2
- Total Fat: 0.6 g
- Cholesterol: 0.0 mg
- Sodium: 595.3 mg
- Total Carbs: 43.6 g
- Dietary Fiber: 8.2 g
- Protein: 4.5 g
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