Rating: 5 stars
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Adam Dolge
This Story Originally Appeared On cookinglight.com

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Jennifer Causey

Recipe Summary

active:
45 mins
total:
1 hr
Yield:
Serves 8 (serving size: 1 stuffed squash half)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook rice according to package directions. Preheat oven to 425°F.

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  • Brush 1/2 teaspoon oil over cut sides of squashes; top with 1/2 teaspoon salt. Place squashes, cut sides down, on a parchment paper-lined baking sheet. Bake at 425°F for 20 minutes or until almost tender. Remove from oven.

  • Heat remaining 1/2 teaspoon oil in a large skillet over medium. Add sausage; cook 3 minutes, stirring to crumble. Add onion and celery; cook 5 minutes. Add mushrooms; cook 4 minutes. Add garlic and thyme; cook 1 minute. Add spinach, stirring until wilted. Remove pan from heat; stir in cooked rice, remaining 1/4 teaspoon salt, parsley, juice, and pepper.

  • Spoon about 1/2 cup rice mixture into each squash half. Bake at 425°F for 10 minutes or until squash halves are tender and lightly browned.

Nutrition Facts

197 calories; fat 3g; saturated fat 1g; protein 9g; carbohydrates 38g; fiber 6g; sodium 297mg; calcium 0 11% DV; potassium 0 30% DV; sugars 7g; added sugar 0g.
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