Recipe by Oxmoor House January 2001


Recipe Summary test

5 servings (serving size: 3/4 cup)


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 400°.

  • Cook squash and shallots in butter in a large nonstick skillet over medium heat 10 minutes or until tender, stirring frequently; add garlic, and cook 30 seconds. Stir in flour, and cook 1 minute or until flour is moistened. Gradually add milk, stirring until blended. Add sage and next 4 ingredients; stir well. Cook 2 to 3 minutes or until thickened. Stir in rice, parsley, and cheese.

  • Coat an 11- x 7-inch baking dish with cooking spray. Spoon mixture into baking dish. Sprinkle with breadcrumbs. Bake at 400° for 20 minutes or until bubbly.

  • NOTE: You can spoon squash mixture evenly into 5 (8-ounce) au gratin dishes, and bake 15 minutes or until bubbly.


Oxmoor House Healthy Eating Collection

Nutrition Facts

216 calories; fat 9.2g; saturated fat 5.3g; protein 8.5g; carbohydrates 26g; cholesterol 26mg; iron 1.3mg; sodium 391mg; calories from fat 38%; fiber 1.9g; calcium 251mg.