To cut winter squash, microwave at HIGH 1 minute. This will soften the squash so you can easily cut through the thick shell.

Recipe by Oxmoor House January 2006

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Recipe Summary

prep:
10 mins
cook:
1 hr 20 mins
additional:
5 mins
total:
1 hr 35 mins
Yield:
6 servings (serving size: 1/2 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place squash in a Dutch oven; cover with water. Bring to a boil. Cover, reduce heat, and simmer 35 minutes or until tender. Drain.

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  • . Preheat oven to 400°.

  • . Cook rice according to package directions, omitting salt and fat.

  • . While squash and rice cook, melt butter in a medium, heavy saucepan over medium heat. Add shallots and garlic; sauté 2 minutes or until tender. Add flour; cook 1 minute, stirring constantly with a whisk. Gradually add milk; cook 5 minutes or until mixture is thick, stirring constantly. Remove from heat; stir in parsley and next 4 ingredients.

  • . Scoop out squash pulp; discard squash peel. Combine squash, cheese, and garlic-butter sauce in a large bowl; beat with a mixer at medium speed until well blended. Stir in rice. Pour squash mixture into a 1 1/2-quart casserole coated with cooking spray.

  • . Bake at 400° for 45 minutes or until edges are golden and top is set. Let stand 5 minutes before serving.

Source

Oxmoor House Healthy Eating Collection

Nutrition Facts

232 calories; fat 7.1g; saturated fat 4.3g; protein 7.8g; carbohydrates 36.5g; cholesterol 22mg; iron 2.3mg; sodium 398mg; calories from fat 28%; fiber 3.1g; calcium 185mg.
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