Stuffed Acorn Squash Recipe
Summary
Ingredients
| Cooked brown rice | 1 1/2 Cup (16 tbs) | |
| Whole wheat bread crumbs | 1/2 Cup (16 tbs), dried | |
| Onion | 1 , finely chopped | |
| 2 egg whites, slightly beaten | ||
| Sage | 1/2 Teaspoon | |
| Parsley | 2 Teaspoon, chopped | |
| Black pepper | 1 Teaspoon | |
| Acorn squash | 3 | |
Directions
1. Combine all ingredients except squash.
2. Cut squash in half. Clean out seeds and discard them.
3. Fill each squash half with rice mixture, heaping slightly.
4. Place squash in a nonstick casserole. Seal with foil. Bake at 350° until squash is tender, about 1 hour.
2. Cut squash in half. Clean out seeds and discard them.
3. Fill each squash half with rice mixture, heaping slightly.
4. Place squash in a nonstick casserole. Seal with foil. Bake at 350° until squash is tender, about 1 hour.
Chef
