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Stuffed Winter Squash
Ingredients:
1 c. cooked rice
1 Tbs. walnuts, shelled, coarsely chopped
3/4 c. bread crumbs
1 medium onion, finely chopped
1 3gg white
1/8 tsp. thyme
2 tsp. freshly chopped parsley
1/4 tsp. salt
1/4 tsp. pepper
2 acorn squash, cut in half, seeds removed
1 c. cooked rice
1 Tbs. walnuts, shelled, coarsely chopped
3/4 c. bread crumbs
1 medium onion, finely chopped
1 3gg white
1/8 tsp. thyme
2 tsp. freshly chopped parsley
1/4 tsp. salt
1/4 tsp. pepper
2 acorn squash, cut in half, seeds removed
Directions:
Preheat oven to 350.
In a medium bowl combine the rice, walnuts, bread crumbs, onion, egg white, thyme, parsley, salt and pepper. Place mixture loosely in squash halves. Bake stuffed squash in a pan covered with foil for 1 hour or until squash is easily pierced with fork.
Makes 4 Servings
Preheat oven to 350.
In a medium bowl combine the rice, walnuts, bread crumbs, onion, egg white, thyme, parsley, salt and pepper. Place mixture loosely in squash halves. Bake stuffed squash in a pan covered with foil for 1 hour or until squash is easily pierced with fork.
Makes 4 Servings
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