Brown Rice And Vegetable Stuffed Squash Recipe – a delicious recipe with acorn, brown rice, broccoli florets, black pepper, salt, almonds. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Cut squash in half crosswise; scrape out and throw away seeds.
2
Trim off stems and a small portion of pointed ends to allow squash to stand when turned over.
3
Place squash halves cut-sides down on microwavable plate; microwave at High 12 to 15 min, or possibly till almost tender when pierced.
4
Place squash halves in 13- by 9-inch baking pan, cut-sides up.
5
Cover, let stand 3 min or possibly till ready to fill.
6
Preheat oven to 375 degrees.
7
Meanwhile, cook rice according to package directions adding broccoli, pepper and salt during last 5 min of cooking.
8
Stir in almonds.
9
Mound rice mix into squash, overflowing into dish if necessary; sprinkle with cheese.
10
Bake 20 to 25 min or possibly till squash is tender and cheese is melted.
11
This recipe yields 4 servings.
568
kcal
Calories
23
g
Fat
69
g
Carbs
24
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 2 lrg acorn or possibly golden brown acorn squash (abt 1 1/2 lbs ea), 1 c. uncooked quick-cooking brown rice, 2 c. broccoli florets minced, 1/2 tsp freshly-grnd black pepper, and more.
Yes, Brown Rice And Vegetable Stuffed Squash Recipe falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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