Baked Butternut Squash
Nutritional Info
- Servings Per Recipe: 2
- Amount Per Serving
- Calories: 388.9
- Total Fat: 8.7 g
- Cholesterol: 0.0 mg
- Sodium: 324.8 mg
- Total Carbs: 78.3 g
- Dietary Fiber: 13.7 g
- Protein: 7.7 g
View full nutritional breakdown of Baked Butternut Squash calories by ingredient
Number of Servings: 2
Ingredients
-
2 C Butternut Squash, cubed
1 C Brown Rice, cooked
.5 C dried cranberries, cut up
2 C Swiss Chard
.25 C Onions
1 Jalapeno Pepper, diced
1 T Avocado Oil
Directions
Heat oven to 350. Cut and de-seed squash. Place in baking dish with water and bake for 30 - 40 minutes (until soft). Remove from oven and allow to cool until you can handle it and remove the squash from the shell.
Mince onion and jalapeno pepper. Saute in avocado oil. when soft, add diced Swiss chard. Saute until wilted. Turn off heat and stir in rice and dried cranberries.
Mix squash with onion / chard mixture. Return to squash shell, or to another baking dish. Place in oven and bake until heated through.
Serving Size: Makes 2 servings
Number of Servings: 2
Recipe submitted by SparkPeople user CMGUDE.
Mince onion and jalapeno pepper. Saute in avocado oil. when soft, add diced Swiss chard. Saute until wilted. Turn off heat and stir in rice and dried cranberries.
Mix squash with onion / chard mixture. Return to squash shell, or to another baking dish. Place in oven and bake until heated through.
Serving Size: Makes 2 servings
Number of Servings: 2
Recipe submitted by SparkPeople user CMGUDE.