brown rice and veggie sausage stuffed acorn squash
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 271.7
- Total Fat: 3.5 g
- Cholesterol: 0.0 mg
- Sodium: 215.7 mg
- Total Carbs: 49.8 g
- Dietary Fiber: 6.9 g
- Protein: 12.5 g
View full nutritional breakdown of brown rice and veggie sausage stuffed acorn squash calories by ingredient
Introduction
A break from your butter and brown sugar this squash is stuffed with brown rice, veggie sausage and vegetables and seasoned with sage. A break from your butter and brown sugar this squash is stuffed with brown rice, veggie sausage and vegetables and seasoned with sage.Number of Servings: 4
Ingredients
-
2 acorn squash, halved and de-seeded
2 c. cooked brown rice (I like to use quick brown rice and pre-season the water with sage, garlic and dried chopped onion)
2c. frozen broccoli and cauliflower mix, thawed and chopped
4 med portabella mushrooms, chopped
3 Morningstar farms breakfast sausage patties, thawed and chopped
sage
garlic powder
dried chopped onion
salt
pepper
Tips
If you have enough calories for the day you can top these with about 1/4 tbs of butter or a sprinkle of cheese before baking.
Directions
Place squash cut side down on plate and cook in microwave until they start to soften, about 12 min.
In the meantime, mix all other ingredients in a bowl and season to taste.
Place squash in a baking dish, divide filling among the squash.
Cover with foil.
Bake at 350 for about 30 min. Or until squash is very soft.
Serving Size: 4 stuffed squashes
Number of Servings: 4
Recipe submitted by SparkPeople user JATCTT.
In the meantime, mix all other ingredients in a bowl and season to taste.
Place squash in a baking dish, divide filling among the squash.
Cover with foil.
Bake at 350 for about 30 min. Or until squash is very soft.
Serving Size: 4 stuffed squashes
Number of Servings: 4
Recipe submitted by SparkPeople user JATCTT.