Stuffed Squash

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 226.7
  • Total Fat: 3.1 g
  • Cholesterol: 4.9 mg
  • Sodium: 159.8 mg
  • Total Carbs: 43.8 g
  • Dietary Fiber: 5.8 g
  • Protein: 8.2 g

View full nutritional breakdown of Stuffed Squash calories by ingredient
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No meat dinner No meat dinner
Number of Servings: 4


    *Squash, winter, acorn, raw, 2 squash (4 inch dia)
    Mushrooms, fresh, 226.7 grams
    Scallions, raw, 3 medium (4-1/8" long)
    Garlic, 2 cloves
    Lea & Perrins, Worcestershire Sauce, 2 tsp
    Rosemary, dried, .5 tsp
    Sage, ground, .5 tsp
    Thyme, ground, .5 tsp
    Pepper, black, .5 tsp
    brown rice 1.5 cups cooked
    Parmesan Cheese, grated, .25 cup
    Vermouth or White Wine, 3 TBSP


Position rack in the center of the oven and preheat oven to 375 degrees.

Split the squash in half, stem to bottom, and scoop out seeds. Spray a baking sheet with nonstick cooking spray and place the squash on it cut side down. Bake until tender, about 50 minutes.

Spray a large skillet with nonstick cooking spray and set over medium heat. Add the mushrooms, scallions and garlic, and cook, stirring frequently, until the mushrooms give off their liquid, about 4 minutes.

Stir in the Worcestershire sauce, rosemary, sage, thyme and pepper. Cook 1 minute

Remove pan from heat and stir in the rice, cheese and vermouth or wine.

Once the squash are fork-tender, turn them cut side up and fill each with a quarter of the rice mixture. Bake until warmed through, about 10 minutes.

Serving Size: Makes 4 servings (1/2 squash each)

Number of Servings: 4

Recipe submitted by SparkPeople user SHANIBUG7426.

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