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1 hours and 10 min.
1 hours and 35 min.
Servings Per Recipe: 4
Amount Per Serving
% Daily Value**
Total Fat 1g
Total Carbohydrate 57g
Vitamin A 16% Vitamin C 40%
Potassium 24% Vitamin E 0%
** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
Baked Stuffed Squash
Date Added: July 09, 2011
This dish is easier to prepare that it may seem at first. Cleaning out squash is nothing like trying to clean out the center of a pumpkin. You can substitute other winter squash such as butternut squash in this recipe. It is best to use a mild onion such as a red or yellow onion rather than a white one. This is a wonderful winter dish to offer to your vegetarian friends. Even vegans will be able to enjoy this recipe. Squash is a great dish to offer at the holidays.
1. Cut squash in half lengthwise.
2. Scoop out seeds and stringy portion.
3. Place in a baking dish with 1/2 inch of water in bottom.
4. Bake for about 1 hour at 350 degrees.
5. While squash is baking, prepare the stuffing mix.
6. Cook onions and mushrooms in 1/4 c.
water for 5 minutes.
7. Add tamari and spices.
8. Cook over low heat for 5 more minutes.
9. Remove from heat.
10. Add the rice or the bread crumbs and mix together well.
11. When the squash has baked about 1 hour and is almost tender, remove from oven.
12. Fill each with stuffing mix.
13. Return to oven and bake an additional 15 minutes.
Comments on Baked Stuffed Squash Recipe:
This recipe is low-fat with 0.5g per serving, low-saturated fat with 0g per serving and low-cholesterol with 0mg per serving
This recipe is a good source of Vitamin A with 16% of your daily recommended intake per serving. This recipe is high in Vitamin C with 40% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Soy, Gluten, Mushroom, MSG, Rice, Onion allergies.
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