Brown Rice And Vegetable Stuffed Squash from Healthy Diabetic Recipes

Brown Rice And Vegetable Stuffed Squash Recipe

Recipe Ingredients:

2 large acorn or golden acorn squash, (abt 1 1/2 lbs ea)
1 cup uncooked quick-cooking brown rice
2 cups broccoli florets, chopped
1/2 tsp freshly-ground black pepper
1/2 tsp salt
1/4 cup chopped almonds, toasted
3/4 cup shredded sharp Cheddar cheese
= (or smoked gouda cheese)

Recipe Instructions:

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 at High 12 to 15 minutes, or until almost tender when pierced.

Place squash halves in 13- by 9-inch baking pan, cut-sides up. Cover, let stand 3 minutes or until ready to fill.

Preheat oven to 375 degrees.

Meanwhile, cook rice according to package directions adding broccoli, pepper and salt during last 5 minutes of cooking. Stir in almonds.

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 yields 4 servings.

Exchanges Per Serving: 4 Starch, 1 Vegetable, 2 1/2 Fat.

Nutrition Facts: Calories 429; Calories from fat 31%; Total Fat 15g; Saturated Fat 5g; Protein 15g; Carbohydrates 66g; Cholesterol 22mg; Sodium 437mg; Dietary Fiber 11g.

Source:
"Diabetic Cooking at http://www.diabeticcooking.com"
S(Formatted for MC6):
"07-26-2002 by Joe Comiskey - jcomiskey@krypto.net"
Copyright:
"© Publications International Ltd, 2002"

Servings: 4

“This root [the potato], no matter how much you prepare it, is tasteless and floury. It cannot pass for an agreeable food, but it supplies a food sufficiently abundant and sufficiently healthy for men who ask only to sustain themselves. The potato is criticised with reason for being windy, but what matters windiness for the vigorous organisims of peasants and labourers?”

~ Denis Diderot (1713-1784) L'Encyclopedie (1751-1772)

 

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