Nonstick cooking spray
1/2 cup celery, sliced
1/2 cup carrot, sliced
1 teaspoon finely chopped jalapeno
1 cup cooked brown rice
1 cup bread crumbs
1/2 cup dried apricots, chopped
1/2 cup dried pitted prunes, chopped
1 cup reduced-sodium vegetable broth
Salt and pepper to taste
1/3 cup egg substitute
2 small acorn squash, cut in half and seeded
Spray a nonstick skillet with cooking spray and heat over medium heat until hot. Add celery, carrots and jalapeno and saute until tender (5 to 8 minutes). In a large bowl, combine rice, breadcrumbs, sauteed vegetables and dried fruit. Stir in broth and egg substitute and season with salt and pepper and mix well.
Spoon mixture into acorn squash halves and place in a baking dish. Add 1 inch hot water and cover with aluminum foil. Bake at 350 degrees for about an hour or until squash is fork tender.
Mix broccoli, onion, bell pepper and cheese in Pyrex pie plate. Stir remaining ingredients with a fork until blended and crumbly. Pour on top of vegetables and bake about 35 to 40 minutes or until a knife comes out clean when inserted in the center.
Recipe makes 4 servings.
Serving size: 1/2 stuffed squash
Calories: 366; Total Fat: 2g; Saturated Fat: trace; Cholesterol: 0mg; Sodium: 481mg; Carbohydrates: 80g; Protein: 12g; Fiber: 9g
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