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Stuffed Butternut Squash

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Ingredients
  Butternut squash 1
  Corn oil 1⁄2 Teaspoon
  Lentils 1⁄2 Cup (8 tbs), cooked
  Corn 125 Milliliter (1/2 Cup)
  Sunflower seeds 30 Milliliter, toasted (2 Tablespoon)
  Tamari 1⁄2 Teaspoon
  Swiss cheese 30 Milliliter, shredded (2 Tablespoon)
  Wheat germ 1 Teaspoon
Directions

GETTING READY
1. Preheat oven to 350° F.
2. Cut open the squash in half; remove and discard seeds and stringy pulp from cavity.
3. Apply 1/4 teaspoon (1 ml) oil on each cut surface of the squash.
4. In a medium bowl, put together lentils, corn, sunflower seeds and tamari; mix well.
5. Divide the lentil mixture into two parts and stuff inside the squash cavities.
6. Top with cheese and wheat germ.
7. Cover each squash half with an aluminum foil.
8. In a baking dish, pour enough water to cover 1/2 inch (1 cm) of dish of water.

MAKING
9. In the baking dish place the squash in the water and stuff folded piece of aluminum foil under the neck ends to keep the squash leveled.
10. Place the baking dish in the oven and bake for 1 1/2 hours.
11. Add more water to the dish if required.

SERVING
12. Serve hot.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Baked
Interest: 
Holiday, Healthy
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Butternut
Preparation Time: 
5 Minutes
Cook Time: 
90 Minutes
Ready In: 
95 Minutes
Servings: 
2

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4.25
Average: 4.3 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 920 Calories from Fat 150

% Daily Value*

Total Fat 18 g27.2%

Saturated Fat 4.1 g20.7%

Trans Fat 0 g

Cholesterol 13.8 mg4.6%

Sodium 156.8 mg6.5%

Total Carbohydrates 173 g57.7%

Dietary Fiber 36.7 g146.8%

Sugars 19.4 g

Protein 34 g68.1%

Vitamin A 1692.8% Vitamin C 281.6%

Calcium 54.4% Iron 65.9%

*Based on a 2000 Calorie diet

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Stuffed Butternut Squash Recipe