Healthy Stuffed Squash with Brown Rice & Vegetables - Easy Recipe

Brown Rice & Vegetable Stuffed Squash

YIELD Makes 4 servings

INGREDIENTS

2 large acorn or golden acorn squash (about 1-1/2 pounds each) 1 cup uncooked quick cooking brown rice 2 cups broccoli florets, chopped 1/2 teaspoon black pepper 1/2 teaspoon salt 1/4 cup chopped almonds, toasted 3/4 cup shredded sharp Cheddar or smoked gouda cheese

PREPARATION:

1. Cut squash in half crosswise; scrape out and discard seeds. Trim off stems and a small portion of pointed ends to allow squash to stand when turned over. Place squash halves cut sides down on microwavable plate; microwave on HIGH 12 to 15 minutes, or until almost tender when pierced. Place squash halves in 13X9-inch baking pan, cut sides up. Cover; let stand 3 minutes or until ready to fill. Preheat oven to 375°F.
2. Meanwhile, cook rice according to package directions adding broccoli, pepper and salt during last 5 minutes of cooking. Stir in almonds.
3. Mound rice mixture into squash, overflowing into dish if necessary; sprinkle with cheese. Bake 20 to 25 minutes or until squash is tender and cheese is melted.

This recipe appears in: Vegetarian NUTRITIONAL INFORMATION: Fiber 11 g Carbohydrate 66 g Cholesterol 22 mg Saturated Fat 5 g Total Fat 15 g Calories from Fat 31 % Calories 429 Protein 15 g Sodium 437 mg DIETARY EXCHANGE: Fat 2-1/2 Vegetable 1 Starch 4