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Stuffed Acorn Squash

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  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

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.

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