Stuffed Buttercup Squash
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 250.5
- Total Fat: 5.0 g
- Cholesterol: 0.0 mg
- Sodium: 230.5 mg
- Total Carbs: 44.3 g
- Dietary Fiber: 6.4 g
- Protein: 9.2 g
View full nutritional breakdown of Stuffed Buttercup Squash calories by ingredient
Introduction
Buttercup squash has a sweet taste and is often substituted for sweet potato. Buttercup squash has a sweet taste and is often substituted for sweet potato.Number of Servings: 4
Ingredients
-
2 med buttercup squash, cut in half with seeds removed
Filling:
1 1/2 cups basmati-rice, green lentil mixture, cooked
1 cup chopped celery heart
2/5 cake tofu, extra firm, crumbled
4 cloves garlic, sliced
1/3 cup unsweetened soy milk
1 Tsp sesame oil
1 Tbsp Miso Tamari
1/4 cup dried tart Montmorency cherries
1 tsp ground cinnamon
Directions
Preheat Oven to 400 degrees
Arrange Buttercup squash in oiled baking pan, face up, packed tightly.
Mix ingredients in a bowl and fill each squash dcore.
Sprinkle top with ground cinnamon
Bake 65 minutes or until squash is tender
Serves four, with each serving being a half squash.
Number of Servings: 4
Recipe submitted by SparkPeople user GREENBUILDER.
Arrange Buttercup squash in oiled baking pan, face up, packed tightly.
Mix ingredients in a bowl and fill each squash dcore.
Sprinkle top with ground cinnamon
Bake 65 minutes or until squash is tender
Serves four, with each serving being a half squash.
Number of Servings: 4
Recipe submitted by SparkPeople user GREENBUILDER.