Stuffed butternut squash
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
Butternut squash, 1 lb.Firm tofu, about 0.5 lbs.Broccoli, 1 cup floretsMushrooms, 2 cup slicedOnion, one medium dicedBread crumbs, 0.5 cupsLowfat cheddar, 0.25 cupsParmesan cheese, 2 tbsp. shreddedOlive oil, 1 Tbsp.
Cut the squash in half and remove seeds. Place cut side down in a pan with 1/2 inch of water. Cook at 350 until soft, about 45 minutes.
Meanwhile heat olive oil in a large skillet over medium high heat and add diced onions. Cook 3-4 minutes, add mushrooms and brocolli. Saute until vegetables are desired firmness.
When cooked, scoop out squash (keep rind) and add to a mixing bowl with tofu, breadcrumbs, Parmesan cheese, veggie mixture and stir. Season with salt and pepper to taste. Scoop back into rinds and top with cheddar cheese. Put back in 350 oven for about 15 minutes until heated through.
Makes 2 dinner servings or 4 side dish servings*.
*Note that nutritional information is based on side dish serving size.
Number of Servings: 4
Recipe submitted by SparkPeople user ICAN140.
Meanwhile heat olive oil in a large skillet over medium high heat and add diced onions. Cook 3-4 minutes, add mushrooms and brocolli. Saute until vegetables are desired firmness.
When cooked, scoop out squash (keep rind) and add to a mixing bowl with tofu, breadcrumbs, Parmesan cheese, veggie mixture and stir. Season with salt and pepper to taste. Scoop back into rinds and top with cheddar cheese. Put back in 350 oven for about 15 minutes until heated through.
Makes 2 dinner servings or 4 side dish servings*.
*Note that nutritional information is based on side dish serving size.
Number of Servings: 4
Recipe submitted by SparkPeople user ICAN140.
Nutritional Info Amount Per Serving
- Calories: 272.3
- Total Fat: 11.1 g
- Cholesterol: 3.2 mg
- Sodium: 503.6 mg
- Total Carbs: 30.8 g
- Dietary Fiber: 3.6 g
- Protein: 17.5 g
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