Vegetarian Stuffed Squash Recipe

Summary

Preparation Time10 MinCooking Time35 Min
Ready In45 MinDifficulty LevelEasy
Health IndexHealthyServings6
CuisineCourse
VegetarianMain Ingredient
Interest Group

Ingredients

 Apple juice3 Tablespoon
 Reduced calorie margarine2 Tablespoon
 Ground coriander3⁄4 Teaspoon
 Ground cloves1 Dash
 Cooked brown rice2 Cup (32 tbs)
 Frozen black eyed peas10 Ounce (1 Package)
 Frozen mixed vegetables1 Cup (16 tbs)
 Unsalted sunflower nuts3⁄4 Cup (12 tbs)
 Wheat germ1⁄4 Cup (4 tbs)
 Acorn squash2 1⁄2 Pound, cut in half (2 Large Pieces)
 Tangy topper1⁄2 Cup (8 tbs)
 Ground coriander1⁄8 Teaspoon

Nutrition Facts

Serving size

Calories 433 Calories from Fat 71

% Daily Value*

Total Fat 8 g12.7%

Saturated Fat 1.1 g5.5%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 243.6 mg10.2%

Total Carbohydrates 77 g25.8%

Dietary Fiber 11.5 g46.2%

Sugars 6.2 g

Protein 18 g35.2%

Vitamin A 43.2% Vitamin C 40.6%

Calcium 12.8% Iron 40.9%

*Based on a 2000 Calorie diet

Directions

In medium mixing bowl, combine apple juice, margarine, coriander and cloves.
Cover with plastic wrap.
Microwave at 70% (Medium High) for 1 to 2 minutes, or just until margarine melts.
Stir.
Set aside.
Unwrap black-eyed peas and place on plate.
Microwave at High for 2 to 4 minutes, or until defrosted.
Drain.
Add rice, black-eyed peas, mixed vegetables, sunflower nuts and wheat germ to apple juice mixture.
Mix well.
Set aside.
Remove and discard seeds from each squash half.
Place cut-side down in 12 x 8-inch baking dish.
Cover with plastic wrap.
Microwave at High for 15 to 20 minutes, or until tender, rotating dish once.
Turn cut-side up.
Spoon rice mixture into squash halves.
Cover with plastic wrap.
Microwave at High for 5 to 8 minutes longer, or until heated through, rotating dish once.
For topping, in small bowl, blend all ingredients.
Spoon 2 tablespoons topping over each squash half.
Quantcast