Stuffed butternut squash

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Nutritional Info

Servings Per Recipe: 4
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

View full nutritional breakdown of Stuffed butternut squash calories by ingredient

Introduction

Yummy vegetarian recipe Yummy vegetarian recipe

Minutes to Prepare: 20

Minutes to Cook: 60

Number of Servings: 4

Ingredients

Butternut squash, 1 lb.

Firm tofu, about 0.5 lbs.

Broccoli, 1 cup florets

Mushrooms, 2 cup sliced

Onion, one medium diced

Bread crumbs, 0.5 cups

Lowfat cheddar, 0.25 cups

Parmesan cheese, 2 tbsp. shredded

Olive oil, 1 Tbsp.

Directions

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.