Stuffed acorn squash

Acorn squash can be baked, roasted, steamed, sautéed and microwaved. It is high in potassium, and vitamins C and B6. 

Ingredients

nonstick cooking spray
3 medium acorn squash
1 1/2 cups cooked brown rice
1/2 cup chopped, unsalted, dry-roasted walnuts
3/4 cup plain bread crumbs
1 medium onion, finely chopped
2 egg whites, slightly beaten
1/2 teaspoon sage
2 teaspoons freshly chopped parsley
1/2 teaspoon freshly ground black pepper

Directions

1. Preheat oven to 350 F.
2. Lightly coat a baking dish with nonstick cooking spray.
3. Cut each squash in half and spoon out seeds. Throw away seeds and set squash aside.
4. In a medium bowl, combine all ingredients except squash.
5. Place mixture loosely in squash halves.
6. Place squash in prepared pan and cover with foil.
7. Bake 1 hour or until squash is tender.
8. Serve warm.

Makes 6 servings

Recipe contains: wheat, egg, walnuts

Carb choices per serving: 3

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