Italian Stuffed Squash
|
Italian Stuffed Squash October, 2004 Serves 2–4 / Delicious squash combined with nutty rice and tangy goat cheese is a healthy delight, providing a hefty dose of fiber, vitamins A and C, and a little calcium. Serve whole or cut into wedges. 1 large acorn or kabocha squash, halved and seeded Olive oil 1 cup water 1/2 cup wild rice blend 1/4 cup raw pumpkin seeds or pine nuts 1 tablespoon minced garlic 1 tablespoon tomato paste 1/2 teaspoon salt 1/3 teaspoon pepper 1/2 teaspoon dried oregano 1/2 teaspoon dried basil 1/4 teaspoon dried thyme 1 cup vegetable broth 1/4 cup crumbled goat or feta cheese 1. Brush squash halves with olive oil and place in slow cooker (slice off bottoms to level, if necessary). Pour 1 cup water into the cooker, around (not into) squash. 2. In a small bowl, combine wild rice blend, pumpkin seeds or pine nuts, minced garlic, tomato paste, salt, pepper, and spices; stir until well-mixed. Stuff rice mixture into each squash half. Slowly pour about 1/2 cup vegetable broth into each squash cavity until full (don’t let stuffing overflow). Pour any remaining broth around squash. 3. Cover and cook on low for 6–8 hours or on high for 3–4 hours. Just prior to serving, sprinkle with crumbled cheese. Nutrition Facts Per Serving: Calories: 366 calories, % fat calories: 21, Fat: 9g, Saturated Fat: 3g, Cholesterol: 10mg, Protein: 11g, Carbohydrate: 62g, Fiber: 10g, Sodium: 787mg |
advertisement
Want to use this article? Click here for options!
© 2009 Penton Media Inc.
Acceptable Use Policy
blog comments powered by Disqus
