Stuffed Butternut Squash
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
4 medium butternut squash (about 1 pound each)3/4 cup raw wild rice, rinsed1 tablespoon canola oil1 heaping cup chopped red onion1 clove garlic, minced2 1/2 cups firmly packed torn whole wheat bread1 tablespoon sesame seeds1/2 teaspoon each dried sage and dried thyme1 teaspoon seasoned salt, or to taste1 cup fresh orange juice
1. Preheat oven to 375F. Halve the squashes and scoop out seeds and fibers. Place them cut side up in shallow baking dishes and cover tightly with covers or foil. Bake 40 to 50 minutes, or until easily pierced with a knife but still firm.
2. In the meantime, bring 2 cups water to a boil in a saucepan. Stir in the wild rice, reduce to a simmer, then cover and cook until the water is absorbed, about 40 minutes.
3. Heat the oil in a skillet. Add onion and garlic and saute until the onion is limp and golden.
4. In a mixing bowl, combine the cooked wild rice with the sautéed onion and the remaining ingredients. When the squashes are cool enough to handle, scoop out the pulp, leaving firm shells about 1/2-inch thick. Chop the pulp and stir into the rice mixture. Stuff the squashes, place in foil-lined baking dishes, and cover.
5. Before serving, place the squashes in a preheated 350F oven. Bake 20 minutes, or until heated through.
Number of Servings: 8
Recipe submitted by SparkPeople user CALL-ME-9-1-1.
2. In the meantime, bring 2 cups water to a boil in a saucepan. Stir in the wild rice, reduce to a simmer, then cover and cook until the water is absorbed, about 40 minutes.
3. Heat the oil in a skillet. Add onion and garlic and saute until the onion is limp and golden.
4. In a mixing bowl, combine the cooked wild rice with the sautéed onion and the remaining ingredients. When the squashes are cool enough to handle, scoop out the pulp, leaving firm shells about 1/2-inch thick. Chop the pulp and stir into the rice mixture. Stuff the squashes, place in foil-lined baking dishes, and cover.
5. Before serving, place the squashes in a preheated 350F oven. Bake 20 minutes, or until heated through.
Number of Servings: 8
Recipe submitted by SparkPeople user CALL-ME-9-1-1.
Nutritional Info Amount Per Serving
- Calories: 277.8
- Total Fat: 5.1 g
- Cholesterol: 0.0 mg
- Sodium: 1,005.8 mg
- Total Carbs: 56.0 g
- Dietary Fiber: 3.6 g
- Protein: 7.2 g
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