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Vegetarian Stuffed Squash

Microwave.Lady's picture
Ingredients
  Apple juice 3 Tablespoon
  Reduced calorie margarine 2 Tablespoon
  Ground coriander 3⁄4 Teaspoon
  Ground cloves 1 Dash
  Cooked brown rice 2 Cup (32 tbs)
  Frozen black eyed peas 10 Ounce (1 Package)
  Frozen mixed vegetables 1 Cup (16 tbs)
  Unsalted sunflower nuts 3⁄4 Cup (12 tbs)
  Wheat germ 1⁄4 Cup (4 tbs)
  Acorn squash 2 1⁄2 Pound, cut in half (2 Large Pieces)
  Tangy topper 1⁄2 Cup (8 tbs)
  Ground coriander 1⁄8 Teaspoon
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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Microwaving
Dish: 
Curry
Restriction: 
Vegetarian
Ingredient: 
Squash
Interest: 
Everyday, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
35 Minutes
Ready In: 
0 Minutes
Servings: 
6

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