BROWN RICE STUFFED BUTTERNUT SQUASH
Bake this delicious rice, sausage and veggie stuffed butternut squash to make a hearty dinner for four.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h10m
Yield 4
Number Of Ingredients 13
Steps:
- Heat oven to 375°F. Cut each squash lengthwise in half; remove seeds and fibers. Drizzle cut sides with 3 teaspoons olive oil; sprinkle with salt and pepper. On cookie sheet, place squash, cut-sides down. Bake 35 to 40 minutes until squash is tender at thickest portion when pierced with fork. When cool enough to handle, cut off long ends of squash to within 1/2 inch edge of cavities (peel and refrigerate ends for another purpose).
- Meanwhile, in 1-quart saucepan, heat remaining 1 teaspoon oil over medium heat. Add rice to oil, stirring well to coat. Stir in chicken broth, thyme and bay leaf. Heat to boiling; reduce heat. Cover and simmer 30 to 35 minutes until all liquid is absorbed and rice is tender. Remove from heat; discard thyme sprig and bay leaf.
- In 10-inch nonstick skillet, cook sausage and onion over medium-high heat 8 to 10 minutes, stirring frequently, until sausage is thoroughly cooked. Add mushrooms. Cook 4 minutes or until mushrooms are tender. Stir in cooked rice, spinach and sage; cook about 3 minutes or until spinach is wilted and mixture is hot. Divide sausage-rice mixture between squash halves, pressing down on filling so it forms a slight mound over cavity.
Nutrition Facts : Calories 350, Carbohydrate 50 g, Cholesterol 35 mg, Fat 2, Fiber 5 g, Protein 14 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 670 mg, Sugar 14 g, TransFat 0 g
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Arash Jalal
[email protected]This recipe is a great way to use up leftover butternut squash. I had some leftover squash from a previous meal and this was the perfect way to use it up.
Acheampong Richmond
[email protected]I made this dish for a vegan friend and she loved it. She said it was one of the best vegan meals she had ever had.
Samantha Mejia
[email protected]This recipe is a great way to get your kids to eat their vegetables. My kids loved the butternut squash and the brown rice stuffing.
Altie Mua
[email protected]I served this dish with a side of roasted sweet potatoes. It was a delicious and healthy meal.
Muzamil Karim
[email protected]I roasted the butternut squash for a bit shorter than the recipe called for. I wanted it to be still have a bit of a bite to it.
Baber Baberjan
[email protected]I used a mixture of brown and white rice for the stuffing. It gave the dish a nice chewy texture.
Nomthandazo Dlamini
[email protected]I added some chopped cranberries to the stuffing for a bit of tartness. It was a great addition and I would definitely recommend it.
Mark Dasinger
[email protected]This recipe is a great way to use up leftover butternut squash. I had some leftover squash from a previous meal and this was the perfect way to use it up.
Toby Madden
[email protected]I made this dish for a vegan friend and she loved it. She said it was one of the best vegan meals she had ever had.
Smith Chizzy
[email protected]This recipe is a great way to get your kids to eat their vegetables. My kids loved the butternut squash and the brown rice stuffing.
Hk Khan
[email protected]I served this dish with a side of roasted Brussels sprouts. It was a perfect fall meal.
Inam345inam345 Ullah
[email protected]I roasted the butternut squash for a bit longer than the recipe called for. I wanted it to be nice and caramelized.
Marim Yahia
[email protected]I used a combination of brown and wild rice for the stuffing. It gave the dish a nice nutty flavor.
noobyman
[email protected]I added some chopped walnuts to the stuffing for a bit of extra crunch. It was a great addition and I would definitely recommend it.
Sandeepa Nawanjana karunanayaka
[email protected]This recipe is a great way to use up leftover brown rice. I had some leftover rice from a previous meal and this was the perfect way to use it up.
Kirungi Christopher
[email protected]I made this recipe for a potluck and it was a huge success. Everyone loved it and asked for the recipe. I will definitely be making this again.
Samy Samh
[email protected]This dish was a bit time-consuming to make, but it was worth it. The end result was a beautiful and delicious meal that my guests loved.
Adebisi Rokibat
[email protected]I'm not a huge fan of butternut squash, but this recipe changed my mind. The stuffing was so delicious that it made me forget all about the squash. I will definitely be making this again.
Anderson Rivas
[email protected]This recipe was a hit with my family! The butternut squash was perfectly roasted and the brown rice stuffing was flavorful and hearty. I will definitely be making this again.