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Baked Stuffed Squash
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Rating: 3.9/5 (48 votes cast)

Meal Type: Dinner
Prep Time:
Cooking Time:
Total Time:
Cook Method: Oven
Difficulty: Medium
Cuisine: American
     Serving Size: 4 - Change
Nutritional Facts
Servings Per Recipe: 4

Amount Per Serving
Calories 245
% Daily Value**
Total Fat 1g
Saturated Fat 0g
Unsaturated Fat 0g
Cholesterol 0mg
Sodium 685mg
Total Carbohydrate 57g
Dietary Fiber 4g
Sugars 0g
Protein 6g
Vitamin A  16%Vitamin C  40%
Calcium  9%Iron  10%
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

Recipe Tags: Vegetable Recipes

Date Added: December 16, 2015
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.


2 Acorn Squash Acorn
1 Onion chopped
1/4 lb Mushroom chopped
1 tablespoon Low Salt Soy Sauce
1/4 teaspoon Sage
1/4 teaspoon Thyme Leaves
1/4 teaspoon Marjoram
3 cups White Rice Cooked
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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.

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Dietary Notes:
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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