Stuffed Squash With Cheese Recipe


Difficulty LevelEasyHealth IndexHealthy
Main Ingredient


 Acorn squash3 Pound (2 medium size)
 Butter/Margarine3 Tablespoon
 Minced garlic1 Tablespoon
 Peeled diced eggplant1 Cup (16 tbs)
 Diced red bell pepper1 Cup (16 tbs)
 Cooked brown rice2 Cup (32 tbs) (2/3 cup raw)
 Chopped fresh parsley1⁄4 Cup (4 tbs)
 Balsamic vinegar1 Tablespoon
 Dried oregano3⁄4 Teaspoon, crumbled
 Black pepper1⁄4 Teaspoon
 Salt1 Pinch
 Grated part skim mozzarella cheese3⁄4 Cup (12 tbs)

Nutrition Facts

Serving size: Complete recipe

Calories 1642 Calories from Fat 489

% Daily Value*

Total Fat 56 g86.1%

Saturated Fat 32.9 g164.5%

Trans Fat 0 g

Cholesterol 151.5 mg

Sodium 857.9 mg35.7%

Total Carbohydrates 262 g87.2%

Dietary Fiber 36.1 g144.4%

Sugars 11.9 g

Protein 45 g90.8%

Vitamin A 254.9% Vitamin C 614.3%

Calcium 130.2% Iron 88.5%

*Based on a 2000 Calorie diet


1. Preheat the oven to 375°
2. Using a large, heavy knife, carefully halve the squash lengthwise. Place the halves cut side down on a foil-lined baking sheet and bake 20 minutes, or until the flesh is barely tender. (The squash will be cooked further after it is stuffed.) Leave the oven set at 375°
3. Let the squash cool slightly, then remove and discard the seeds and stringy membranes. Using a teaspoon, scoop out and reserve the flesh, leaving a 1/4-inch-thick shell and being careful not to pierce the skin; set aside the flesh and hollowed-out squash.
4. For the stuffing, melt 2 tablespoons of the butter in a medium-size skillet over medium heat. Add the garlic and saute 15 seconds, then add the eggplant and saute 2 to 3 minutes, or until the eggplant begins to soften. Add the bell pepper and continue cooking, stirring occasionally, 2 minutes. Add the remaining butter, the reserved squash flesh, the rice, parsley, vinegar, oregano, pepper and salt, and stir to combine thoroughly.
5. Divide the mixture among the squash shells, top with the mozzarella and bake 10 to 15 minutes, or until the filling is heated through.