RICE-STUFFED BUTTERNUT SQUASH RECIPE: HOW TO MAKE IT
Provided by: Taste of Home
Categories: Side Dishes
Total time: 55 minutes
Prep time: 40 minutes
Cook time: 15 minutes
Yield: 2 servings.
|1 small butternut squash (1-1/2 pounds)|
|3/4 cup cooked long grain and wild rice|
|1/3 cup ricotta cheese|
|3 tablespoons dried cranberries|
|3 tablespoons mango chutney|
|1 green onion, chopped|
|3/4 teaspoon curry powder|
|1/4 teaspoon salt|
|1/4 teaspoon pepper|
|2 teaspoons butter|
- Cut squash in half lengthwise; discard seeds. Cut a thin slice from the bottom of each half so it sits flat. Place cut side down in an 11×7-in. baking dish; add 1/2 in. of hot water. Bake, uncovered, at 350° for 30 minutes., Drain water from pan; turn squash cut side up. When cool enough to handle, scoop out pulp, leaving about a 1/4-in. shell. , In a large bowl, combine the pulp, rice, cheese, cranberries, chutney, onion, curry powder, salt and pepper. Spoon into squash shells. Dot with butter. Bake for 15-20 minutes or until squash is tender.
Calories 443 calories, FatContent 7g fat (4g saturated fat), CholesterolContent 22mg cholesterol, SodiumContent 934mg sodium, CarbohydrateContent 92g carbohydrate (36g sugars, FiberContent 13g fiber), ProteinContent 11g protein.
BROWN RICE STUFFED BUTTERNUT SQUASH RECIPE – BETTYCROCKER.COM
Provided by: Betty Crocker Kitchens
Total time: 1 hours 10 minutes
Prep time: 30 minutes
|2 small butternut squash (about 2 lbs each)|
|4 teaspoons olive oil|
|1/4 teaspoon salt|
|1/2 teaspoon freshly ground pepper|
|1/3 cup brown basmati rice|
|1 1/4 cups reduced-sodium chicken broth|
|1 fresh thyme sprig|
|1 bay leaf|
|2 links (3 oz each) sweet Italian turkey sausage, casings removed|
|1 small onion, chopped (1/3 cup)|
|1 cup sliced cremini mushrooms|
|1 cup fresh baby spinach leaves|
|1 teaspoon chopped fresh or 1/4 teaspoon dried sage leaves|
- Heat oven to 375°F. Cut each squash lengthwise in half; remove seeds and fibers. Drizzle cut sides with 3 teaspoons olive oil; sprinkle with salt and pepper. On cookie sheet, place squash, cut-sides down. Bake 35 to 40 minutes until squash is tender at thickest portion when pierced with fork. When cool enough to handle, cut off long ends of squash to within 1/2 inch edge of cavities (peel and refrigerate ends for another purpose).
- Meanwhile, in 1-quart saucepan, heat remaining 1 teaspoon oil over medium heat. Add rice to oil, stirring well to coat. Stir in chicken broth, thyme and bay leaf. Heat to boiling; reduce heat. Cover and simmer 30 to 35 minutes until all liquid is absorbed and rice is tender. Remove from heat; discard thyme sprig and bay leaf.
- In 10-inch nonstick skillet, cook sausage and onion over medium-high heat 8 to 10 minutes, stirring frequently, until sausage is thoroughly cooked. Add mushrooms. Cook 4 minutes or until mushrooms are tender. Stir in cooked rice, spinach and sage; cook about 3 minutes or until spinach is wilted and mixture is hot. Divide sausage-rice mixture between squash halves, pressing down on filling so it forms a slight mound over cavity.
Calories 350 , CarbohydrateContent 50 g, CholesterolContent 35 mg, FatContent 2 , FiberContent 5 g, ProteinContent 14 g, SaturatedFatContent 2 g, ServingSize 1 Serving, SodiumContent 670 mg, SugarContent 14 g, TransFatContent 0 g
STUFFED BUTTERNUT SQUASH | MYFITNESSPAL
Provided by: MyFitnessPal's Featured Recipes