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Stuffed Acorn Squash

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Ingredients
  Brown rice 1 1⁄2 Cup (24 tbs), cooked
  Dried whole wheat bread crumbs 1⁄2 Cup (8 tbs)
  Onion 1 , finely chopped
  Egg whites 2 , 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.

Recipe Summary

Cuisine: 
American

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