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Apple Stuffed Squash

 

22

Yield

4

servings

Prep

15

min

Cook

30

min

Ready

45

min

Low Cholesterol, Trans-fat Free, High Fiber
 

Ingredients

2 Acorn acorn squash
halved, seeded
*
1 tablespoon butter
or margarine, melted
¼ teaspoon salt
¼ teaspoon cinnamon
ground
*
2 cups brown rice
(cooked in chicken broth)
1 cup applesauce
unsweetened
½ cup celery
chopped
½ cup pecans
chopped toasted
¼ cup brown sugar
packed
*
½ teaspoon onion powder
½ teaspoon ginger
ground
*
4 small apples
wedges
*

Directions

Place squash cut-side down in shallow baking pan. Bake at 350℉ (180℃) for 30 minutes. Turn squash cut-side up; brush with butter. Sprinkle with salt and cinnamon.

Combine rice, applesauce, celery, pecans, brown sugar, onion powder, and ginger. Fill squash evenly with rice stuffing. Bake, uncovered, 20 to 30 minutes. Garnish with apple wedges.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 184g (6.5 oz)
Amount per Serving
Calories 49028% of calories from fat
 % Daily Value *
Total Fat 15g 24%
Saturated Fat 3g 16%
Trans Fat 0g
Cholesterol 8mg 3%
Sodium 185mg 8%
Total Carbohydrate 27g 27%
Dietary Fiber 6g 22%
Sugars g
Protein 18g
Vitamin A 3% Vitamin C 23%
Calcium 4% Iron 10%
* based on a 2,000 calorie diet How is this calculated?

 

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