Vegetarian Stuffed Squash Recipe


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


 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


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.
Set aside.
Unwrap black-eyed peas and place on plate.
Microwave at High for 2 to 4 minutes, or until defrosted.
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.